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Salmon and Brie Pot Pies

Monday, 8 August 2016

Hello Dear Reader,

A few years ago we had a very quick but enjoyable holiday in Tasmania. We did it on the cheap, hiring a camper van and staying at camping grounds. We did an absurd amount of K's in one week but totally loved it. Of course it was all about the food and one foodie item we were told about was the famous Scallop Pies in Ross.

When we got there, we discovered they also made Salmon and Brie Pies, so I had one of those and Lovely Hubby had the Scallop Pie. I think I got the better end of the deal and after sharing the two we decided that the Salmon and Brie pie was the winner, sorry famous Scallop Pie!

Lovely Hubby said "You know, you could make these" and I agreed, so here is my version of a Tasmanian Salmon and Brie Pie. I make mine with a puff pastry lid and pile the gorgeous filling into a ramekin, less fuss than making a traditional pie but just as delicious.

First, make the white sauce
Melt 40 grams of butter in a medium saucepan. Add 1/2 an onion, finely chopped and sauté very gently on low heat until onion is transparent 

Add 40 grams of plain flour, increase heat to medium and incorporate into butter and onion, keep stirring for 1 minute. I use a whisk for this step 

Then add 1 3/4 cups of warm milk to the roux and again stir/mix with a whisk until smooth and thickened 

Finely chop 1/4 cup of parsley and 1 tablespoon of dill 

Add herbs to white sauce and mix well. Add 1/4 cup of lemon juice and 1 teaspoon of lemon rind, mix well 

Then poach the Salmon
Put skinless salmon fillets into a frypan, cover with cold water and put on lid. If you don't have a lid that fits, just use foil. Bring to a gently simmer, turn fillets over, turn off heat and let poach for another 10 minutes 

Now you have the basis to Salmon and Brie pot pies. 

A white sauce, poached salmon and cubes of Brie

White sauce spiked with herbs, sautéed onion and lemon, beautiful local brie, cubed and perfectly poached salmon fillets

Using two folks, gently flake the poached salmon 

Add flaked salmon and cubes of brie to white sauce 

Gently incorporate salmon and brie, keep warm on very low

Cut out rounds of bought puff pastry and cook according to directions on pack. 

I cut out the rounds, brush with cream and re-freeze. Then bake them at 200 C for 15 minutes

Fill a ramekin with the heavenly salmon and brie filling, top with puff pastry lid and voila, an easy Salmon and Brie Pot Pie

* Note - You can make your puff pastry rounds ahead of time and just gently reheat them in a moderate oven. Its best not to have the Salmon and Brie filling on the heat too long or the brie pieces will completely melt

Over to you, what kind of pie flips your lid, especially in winter? 

1 comment

  1. I recall being rather disappointed with a scallop pie when I eventually tried one in Tassie. Your salmon and brie version looks the business. Will be adding that to the menu plan thanks.