Hey and Happy Thanksgiving! Sadly, in my country we don’t celebrate Thanksgiving day… but I still want to say Happy Thanksgiving to all those who celebrate it!
Today I want to share with you another simple recipe that is very popular in my country. A salmon pie that my family absolutely loves. I hope you will love it too!
I always make this pie on Christmas Eve when our whole family gets together. Yes, Christmas is just around the corner and it’s time to prepare for it!
This salmon pie is so easy to make and it is absolutely delicious!
First, you have to make the dough and let it sit for at least 30 minutes in the fridge. If dough is too dry, you may add 1 teaspoon of water.
Second, you have to prepare the fish.
I bought a whole fish and filleted it myself (whew… it was not an easy task!). But you can use a skinless salmon fillet. Just don’t forget to remove the pin bones (I always use tweezers).
Finally, you have to cut the salmon fillet into 2 equal-sized pieces. The hardest part is done. Thankfully.
Now make the butter mixture, spread it over one side of the fillet and the mustard on the other and sandwich the two pieces together.
Roll out the pastry and enclose the salmon. That’s all. Our pie is done!
Mmhm… And the end result is glorious!
Inside the salmon is moist and full of flavor. Outside – the crust is crispy and tastes really good. Yum! Even those who do not like salmon will love this recipe. Trust me!
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- 2 lb. (about 900g) salmon fillet (de-boned, de-skinned)
- a handful of fresh dill, chopped
- a handful of fresh basil, chopped
- 4 tablespoons (60g) unsalted butter, softened to room temperature
- 1 teaspoon lemon zest
- 1 tablespoon grain mustard
- salt and pepper (to taste)
- 2½ cups (240g) all-purpose flour, sifted
- 1 teaspoon salt
- ⅔ cup (150g) unsalted butter, cold
- 5 tablespoons ice water
- 1 egg yolk
- By hand or in a food processor, mix flour, butter, and salt until crumbly.
- After that transfer flour mixture to a medium bowl. Add the ice water and mix with a fork until stiff dough forms.
- Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
- Preheat oven to 375°F. Line a baking tray with a piece of foil, and brush over a little oil.
- Mix the softened butter with chopped fresh herbs and the lemon zest.
- Cut the salmon fillet into 2 equal-sized pieces and season with salt and pepper.
- Spread the butter mixture over one side of the fillet (on the boned side) and the mustard on the other fillet.
- Sandwich the two pieces together (skin side out).
- Take the pie crust dough out of the fridge. On a lightly floured work surface, roll out the pastry and enclose the salmon, carefully sealing the edges.
- Glaze it with the beaten egg yolk and score a criss-cross pattern on top of the pie, using the back of a knife.
- Bake in the oven for about 20 minutes, or until the crust is golden brown. Then remove and allow to cool slightly before serving. Enjoy!