Salmon 2-ways Pot Pie

June 25, 2025 Kerry Wicks Pescatarian 0
Image of Salmon 2-ways Pot Pie for recipe

Historical Note: This is another family favourite, featuring smoked and fresh salmon. It is an easy and flexible recipe, and the crust goes on top (which makes an upside down quiche).

Chef: Kerry Wicks

Ingredients for the Bechamel sauce:

  • 1.5 Tb (45 ml) all purpose flour
  • 1.5 Tb (45 ml) unsalted butter
  • 1 cup (250 ml) milk
  • ⅔ cup (168 ml) white wine

Ingredients for the Filling:

  • 1 cup (250 ml) mixed alliums (leeks, green onions, shallots)
  • ½ cup (125 ml) mixed chopped herbs
  • 1 lb (454 g) fresh salmon skinned and cubed
  • ½ lb (252 g) cold smoked salmon, chopped
  • Sea salt and freshly ground pepper to taste
  • Pinch of nutmeg

Ingredients for the Custard:

  • 1 egg
  • ¼ cup (62 ml) ricotta
  • ¼ cup (62 ml) parmesan (or other shredded cheeses totalling ½ cup)
  • Puff Pastry (or you can use store bought)
  • 1 cup (250 ml) (scant) cake and pastry flour
  • ½ cup (125 ml) cold chopped unsalted butter
  • ¼ cup (62 ml) cold ice water

Instructions:

  1. Melt the butter and stir the flour in, to make a roux (paste)
  2. Slowly add the milk, stirring to thicken into a sauce
  3. Add the wine
  4. Stir in the alliums, herbs, and both salmons, season to taste
  5. Set aside to cool
  6. Once it is cool, fold in the custard
  7. Set the butter in the fridge and the water in the freezer, to get nice and cold
  8. Mix in the flour, and mix the pastry with your hands,then place in the fridge for about 15 minutes
  9. Remove from fridge, and roll out on a floured counter, then fold like a handkerchief, roll and fold again – then place back in the fridge
  10. Repeat the above step, 2 or 3 more times, the final time you will be placing a circle of pastry over your pie filling
  11.  For the pie, butter a nice deep round casserole, (the one I use is 8” (20 cm) across, and 2” (5 cm) deep)
  12. Place the salmon mixture in the casserole, and lay the pastry on top
  13. Bake in 350 degree oven, for about 35 minutes, until the pastry is golden brown

Yield: Enough for 4 people, and I recommend serving it with a big green salad

Wine Pairing: Harwood Pinot Gris, Chardonnay Sue Lie, Pinot Noir