Ingredients with Measurements:
- 1 sheet of puff pastry
- 2 tablespoons of butter
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of all-purpose flour
- 1 cup of milk
- 1 cup of heavy cream
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of dried dill
- 1/4 teaspoon of paprika
- 2 cups of cooked salmon, flaked
- 1 cup of frozen peas
- 1 cup of frozen corn
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the puff pastry sheet on a floured surface and place it in the pie dish. Trim the edges and set aside.
3. In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
4. Add the all-purpose flour to the skillet and stir until well combined.
5. Gradually pour in the milk and heavy cream, stirring constantly until the mixture thickens.
6. Add the salt, black pepper, dried dill, and paprika to the skillet and stir until well combined.
7. Add the cooked salmon, frozen peas, and frozen corn to the skillet and stir until well combined.
8. Pour the salmon mixture into the prepared pie dish.
9. Brush the beaten egg over the edges of the puff pastry.
10. Place the puff pastry on top of the salmon mixture, pressing the edges to seal.
11. Brush the remaining beaten egg over the top of the puff pastry.
12. Bake the salmon pie for 30-35 minutes, or until the puff pastry is golden brown and the filling is heated through.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 28g
Protein: 21g
Sodium: 460mg
Sugar: 5g
Fiber: 3g
Substitutions for ingredients:
- Puff pastry can be substituted with pie crust.
- Fresh salmon can be substituted with canned salmon or smoked salmon.
- Frozen peas and corn can be substituted with fresh vegetables.
Variations:
- Add chopped carrots and celery to the salmon mixture for extra flavor and nutrition.
- Use different herbs and spices, such as thyme or rosemary, to customize the flavor of the salmon mixture.
- Add shredded cheese to the salmon mixture for a cheesy twist.
Tips and tricks:
- Make sure the salmon mixture is well seasoned before adding it to the pie dish.
- Use a fork to prick the puff pastry before baking to prevent it from puffing up too much.
- Let the salmon pie cool for a few minutes before slicing and serving.
Storage instructions:
- Store leftover salmon pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F (175°C).
- Place the leftover salmon pie in the oven and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the salmon pie on a platter with a side salad for a complete meal.
- Garnish the salmon pie with fresh herbs, such as parsley or chives, for a pop of color.
Garnishes:
- Fresh herbs, such as parsley or chives.
Pairings:
- Serve the salmon pie with a side salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the puff pastry is not browning evenly, cover the edges with foil to prevent them from burning.
Food safety advice:
- Make sure the salmon is fully cooked before adding it to the pie dish.
- Store leftover salmon pie in the refrigerator and consume within 3 days.
Food history:
- Salmon pie is a traditional dish in many Scandinavian countries, where salmon is a popular ingredient.
Flavor profiles:
- Creamy, savory, and slightly sweet.
Serving suggestions:
- Serve the salmon pie warm or at room temperature.
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