Salmon Pot Pie With Sweet Potato Recipes

SALMON-AND-SPINACH POTPIE

Steps:

• Preheat oven to 375 degrees. Place half of spinach in a saucepan over medium heat. Cook, stirring and adding remaining spinach as it wilts, until all is just barely wilted; drain. When cool enough to handle, squeeze out excess liquid; coarsely chop. (You should have about 1 scant cup.)
• Unfold dough onto a parchment-lined baking sheet; freeze 10 minutes. Turn a 9 1/2-inch deep-dish pie dish over on dough; cut a circle, using dish as a template. Cut out a 1 1/2-inch hole in center. Cut scraps into 1/2-inch-wide strips to decorate top, if desired. Freeze dough 10 minutes. Brush with egg. Arrange strips on top as desired and bake until puffed and golden, about 30 minutes.
• Meanwhile, season fish with salt; place in pie dish in an even layer. Melt butter in a saucepan over medium-high heat. Add scallions, season with salt and pepper, and cook until soft, about 2 minutes.
• Add flour; cook until it has a slightly nutty aroma, about 1 minute. Whisk in stock, milk, and 1/4 cup water. Add potatoes; bring to a boil, then reduce heat to medium and simmer, covered, until just tender, 6 to 7 minutes. Stir in peas; return to a boil. Stir in spinach, tarragon, and lemon juice; remove from heat. Season with salt and pepper.
• Pour mixture over fish in pie dish. Top with blind-baked crust; bake until bubbling around edges, 20 to 22 minutes. Let cool 20 minutes before serving.

SALMON AND POTATO PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• In a medium saucepan, cook onions, garlic and butter over medium heat until vegetables become transparent in color.
• Add onion/garlic mixture, salmon and thyme to cooked potatoes. Mash all together with milk, adding just enough to bring about a mashed potato consistency. Spread evenly into pie shell.
• Place second pie shell over top of salmon mixture. Cut slits into the upper shell, then pinch edges of both pie shells together. Bake on lower rack of oven for 45 minutes.

SALMON POT PIE

Steps:

• Preheat oven to 400°F. Let piecrusts stand at room temperature according to package directions.
• In a large saucepan melt butter over medium heat. Add onion, celery, and sweet peppers; cook for 4 to 5 minutes or until vegetables are tender. Stir in flour, thyme, salt, and cayenne pepper. Add broth and milk all at once. Cook and stir until thickened and bubbly. Stir in salmon, frozen peas, and, if desired, parsley.
• Divide salmon mixture among six individual baking dishes, such as 10- to 14-ounce au gratin dishes or ramekins. Unroll piecrusts onto a lightly floured surface. Roll each piecrust into a 13-inch circle. Using a fluted cutter, cut six circles or ovals 1 inch larger than the top of the dishes.
• Place piecrust over hot salmon mixture in each dish. Brush piecrust with egg.
• Bake for 20 to 25 minutes or until crusts are golden brown. Let stand for 10 minutes before serving. If desired, garnish with fresh thyme sprigs.

SALMON POT PIE WITH SWEET POTATO

Steps:

• If preparing the salmon from raw bake it, seasoned, with a drizzle of lemon juice (optional) on a baking sheet lined with parchment paper in a preheated oven (375 F/180 C/gas mark 5) for 15 minutes. Remove from the oven and set aside. Increase the oven temperature to 425 F/ 220 C/gas mark 7 (fan 200 C/gas mark 6).
• Meanwhile place the sweet potato in about 2 cm of salted water, cover, bring to boil then simmer for 10 minutes. Drain and place in the bottom of your pie dish. Scatter the salmon over the top.
• To make the sauce in a saucepan melt the butter, add the corn flour and quickly whisk until smooth. Add some of the milk, turn up the heat and whisk until the sauce thickens, then add the rest of the milk and whisk until the sauce starts bubbling up. Remove from the heat, stir in the fromage frais and mustard and season to taste. Add the raw spinach and stir until well combined and reduced in size. Season to taste and spoon over the salmon.
• Unroll the pastry and place over the pie gently pressing in around the edges to remove any air bubbles. Trim to fit your dish. Brush the pastry lightly with the beaten egg. Bake in the centre of the oven for 25-30 minutes or until golden brown. Remove from the oven, set aside for 5 minutes and serve.

SALMON & POTATO PIE

Steps:

• Preheat oven to 400 degrees F and bring a large pot of salted water to a boil; add potatoes and cook until tender but still firm, about 15 minutes; drain, cool and chop.
• In a medium saucepan, cook onions, garlic and butter over medium heat until vegetables become transparent in color.
• Add onion/garlic mixture, dill, salmon and thyme to cooked potatoes; mash all together with milk, adding just enough to bring about a mashed potato consistency; spread evenly into pie shell.
• Place second pie shell over top of salmon mixture; cut slits into the upper shell, then pinch edges of both pie shells together; bake on lower rack of oven for 45 minutes.