Salmon and Herb Puff Pastry Pie is a dish I first had about 20 years ago and loved. The combination of the moist salmon, crème fraiche, cream and delicate herbs creates a filling that has incredible flavour. This is a recipe that can be served with hot sides as well as cold. Whether they be boiled potatoes and honey carrots or a simple tomato and mozzarella salad, it works. I serve Salmon and Herb Puff Pastry Pie as a main dish but surprisingly it can be served hot or cold. Naturally this means they can be made in advance in being served cold.
This pie is to use its actual name a Pithivier, being two layer of puff pastry. It originates form a town in France called Pithivier hence the name. They used to be filled with an almond frangipane but has since been updated to include so much more. Other fillings include mushrooms, leeks and potatoes or bacon, cheese and potato, both of which are filling and tasty.
However, pithiviers can also be used for dessert with a delicious sweet filling. It is easy to make frangipane but can be shop brought. Several I’ve tried include raspberry and almond or rhubarb and almond pithivier. These are simple to prepare and I use whatever fruit is available at the time of year. Serve as a dessert with ice cream, cream or warm custard amongst many.
Salmon and Herb Puff Pastry Pie
Ingredients
- 4 large salmon fillets skinless
- 640 g puff pastry sheets two sheets
- 20 g unsalted butter
- 20 g plain flour all purpose
- 300 ml fish stock vegetable stock
- 3 large scallions spring onions/sliced.
- ¾ bunch chives finely chop
- ¾ bunch dill finely chop
- 175 ml heavy cream double
- 1 tbsp crème fraiche sour cream
- 2 large eggs free range
- 2 large eggs yolks/whites separated.
- plain flour rolling/ all purpose
- salt to taste
- ground black pepper to taste
Instructions
- Place a medium saucepan over a medium high heat and add the unsalted butter. Once bubbling, add the flour and whisk for 2 minutes to cook the flour out fully.20 g unsalted butter, 20 g plain flour
- Slowly add the stock, fish stock is perfect, but vegetable stock is a good substitute. Continue to whisk until the mixture starts to thicken and then taste. Season accordingly, stir well and then taste again to make sure it’s perfect.300 ml fish stock
- Pour the mixture in the baking dish, cover with cling film/plastic wrap and then put to one side to cool. Place in fridge is ok.
- Put a pan of water over a high heat with two free range eggs inside. Bring to a boil with the lid on and then turn off the heat but leave the eggs in the water for 10 minutes with the lids still on.2 large eggs
- While that is cooling, dice the salmon fillets into bite size cubes and place in a large mixing bowl.4 large salmon fillets
- Add the chives, scallions/spring onions and the chopped dill and gently stir.3 large scallions, ¾ bunch chives, ¾ bunch dill
- Add the cream, crème fraiche and the chilled mixture from earlier and gently stir to combine.1 tbsp crème fraiche, 175 ml heavy cream
- Taste and season again if required.salt, ground black pepper
- You need two sheets of pastry for this recipe. The smaller 28cm in diameter will be the base while the larger 35cm on diameter will be the top.640 g puff pastry sheets
- Lightly flour a work surface and roll the pastry sheets so they are large enough to be cut to size. I use a large dinner plate for the first one and a Wok lid for the larger piece.plain flour
- Once done, place the smaller of the pastry circles onto a baking tray lined with parchment/greaseproof paper. Add the filling to the middle of the circle and gently push outwards leaving a border of about 1 inch all the way round.
- Peel the hard boiled eggs and slice into quarters and gently push into the salmon filling.
- Crack the other 2 free range eggs, separating the yolks from the whites. Beat the egg yolks with a folk and then brush the pastry base with the glaze to help seal it.2 large eggs
- Place the large piece of pastry and lay on top of the base and filling making sure the edges line up.
- Using the sides of your hands, gently push the top and bottom pastry edges together removing any air as you go. I am old fashioned and use the back of a fork to gently seal the edge but also to make it look pretty.
- Brush the top of the pastry and the borders with the beaten eggs. Pop into the fridge to chill for 25 – 30 minutes while you clean up the kitchen…
- When ready to cook, make a small slit in the top but also draw a pattern in the pastry making sure not to cut all of the way through but enough to help the pastry expand when cooking. Draw whatever flowing image appeals to you.
- Preheat the oven to 220C/425F/Gas Mark 7.
- Once up to temp, place the tray on the middle shelf and cook for 20 minutes.
- After 20 minutes, reduce the temperature to 180C/350F/Gas Mark 4 for another 15 minutes or until the pastry and turned a gorgeous golden brown and risen.
- Remove from the oven and leave to stand for 5 minutes prior to serving.
