Ricardo’s Salmon Pot Pie
Ricardo’s Salmon Pot Pie
Ingredients
- 1 cup (160 g) potatoes, peeled and cut into small dice
- 1 tbsp cornstarch
- 1 tbsp (15 ml) water
- 1 cup (95 g) leek, chopped
- 1 celery stalk, cut into small dice
- 6 tbsp (85 g) butter
- 3 tbsp unbleached all-purpose flour
- 1 cup (250 ml) milk, plus more for brushing
- 1/4 cup (60 ml) 35% cream
- 1 1/2 lb (675 g) salmon fillets without skin, cubed
- 2 discs shortcrust pastry (see recipe)
Instructions
- Place the potatoes in a small pot. Cover with cold water. Season with salt. Bring to a boil and cook until tender. Drain and set aside.
- In a small bowl, combine the cornstarch and water until smooth. Set aside.
- In a large pot, soften the leek and celery in the butter. Season with salt and pepper. Sprinkle with the flour and cook for 1 minute while stirring. Add the milk and cream. Bring to a boil while whisking.
- Add 1 lb (450 g) of the salmon to the pot. Bring to a boil. Simmer for 2 minutes, stirring to break up the salmon. Adjust the seasoning. Remove from the heat. Add the potatoes, cornstarch mixture and remaining salmon. Set aside.
- With the rack in the lowest position, preheat the oven to 400°F (200°C).
- On a lightly floured work surface, roll out the larger disc of dough into an 11-inch (28 cm) square. Line the bottom of an 8-inch (20 cm) square glass dish with the square of rolled out dough. Roll out the smaller disc of dough into an 8-inch (20 cm) square and make incisions in the centre. Spread the salmon mixture out in the bottom crust.
- On a lightly floured work surface, roll out the larger disc of dough into an 11-inch (28 cm) square. Line the bottom of an 8-inch (20 cm) square glass dish with the square of rolled out dough. Roll out the smaller disc of dough into an 8-inch (20 cm) square and make incisions in the centre. Spread the salmon mixture out in the bottom crust.
- Bake for 45 minutes or until the crust is nicely browned. Let sit for 15 minutes before serving.
Ricardo’s Salmon Pot Pie