Smoked Salmon Pie
30m prep 55m cook 1h 25m ready
A savory pie filled with smoked salmon, potatoes, leeks, and peas in a creamy sauce, topped with a flaky pie crust. Inspired by Pacific Northwest cuisine.
Ingredients
- 0.5 Liquored Pie Dough
- 118 ml unsalted butter
- 227 g Yukon Gold potatoes chopped
- 1 large sweet onion diced
- 1 leek cleaned thoroughly, white and pale-green parts sliced into half moons
- 237 ml celery chopped, from 2 ribs
- 7.39 ml kosher salt
- 4.93 ml freshly ground black pepper
- 118 ml all-purpose flour
- 591 ml fish or seafood stock
- 177 ml white wine
- 59.1 ml heavy cream
- 9.86 ml lemon zest
- 14.8 ml fresh dill finely chopped
- 227 g smoked salmon flaked (or substitute regular cooked salmon or whitefish such as cod for 4 of the ounces)
- 227 g frozen petite peas
- 59.1 ml flat-leaf parsley chopped
- 1 Egg Wash
Nutrition (per serving, estimated)
Estimated based off 13 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 83 mg
- Iron: 2.5 mg
- Magnesium: 44.5 mg
- Phosphorus: 180 mg
- Potassium: 476 mg
- Zinc: 1.04 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 0.5 Liquored Pie Dough
- 118 ml unsalted butter
- 7.39 ml kosher salt
- 4.93 ml freshly ground black pepper
- 118 ml all-purpose flour
- 591 ml fish or seafood stock
- 177 ml white wine
- 59.1 ml heavy cream
- 9.86 ml lemon zest
- 227 g frozen petite peas
- 1 Egg Wash
Prepare
- Chop 227 g Yukon Gold potatoes
- Dice 1 large sweet onion
- 1 leek, cleaned thoroughly, white and pale-green parts sliced into half moons
- 237 ml celery, chopped, from 2 ribs
- 14.8 ml fresh dill, finely chopped
- 227 g smoked salmon, flaked (or substitute regular cooked salmon or whitefish such as cod for 4 of the ounces)
- Chop 59.1 ml flat-leaf parsley
Let's Cook
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Step 1.
Ensure the Liquored Pie Dough has chilled in the refrigerator for at least 1 hour. On a lightly floured surface, roll it out about 1/4 inch thick into the shape of your casserole dish. Keep refrigerated until ready to bake.
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Step 2.
Preheat the oven to 400°F.
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Step 3.
In a large Dutch oven over medium-high heat, melt 1/2 cup (1 stick) unsalted butter. Add 1/2 pound chopped Yukon Gold potatoes, 1 large diced sweet onion, 1 sliced leek (white and pale-green parts), 1 cup chopped celery (from 2 ribs), 1 1/2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Sauté until the celery and leeks begin to soften, 7 to 8 minutes.
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Step 4.
Add 1/2 cup all-purpose flour, stirring to coat the vegetables, and cook until the flour sticks to the vegetables and you can see the bottom of the pot, about 1 minute.
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Step 5.
Add 2 1/2 cups fish or seafood stock and 3/4 cup white wine, stirring until the sauce thickens and bubbles, 2 to 3 minutes.
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Step 6.
Turn the heat to low and add 1/4 cup heavy cream, 2 teaspoons lemon zest, 1 tablespoon finely chopped fresh dill, and salt and pepper to taste. Continue cooking over low heat until bubbling, 1 to 2 minutes. Turn off the heat and stir in 8 ounces flaked smoked salmon, 8 ounces frozen petite peas, and 1/4 cup chopped flat-leaf parsley. Taste and adjust seasoning with more salt or pepper if needed.
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Step 7.
Pour the mixture into the casserole dish. Top with the rolled-out pie dough, tucking in the edges and crimping around the sides of the dish. Cut five 1-inch vents in the top of the crust. Brush the dough with the Egg Wash. Set the dish on a baking sheet to catch drips, and bake until the pie is golden brown and the filling is bubbling, 40 to 45 minutes.
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