Alive and Cooking

Poached Salmon Pie

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(Serves 4)
2 salmon tails
½ glass white wine
100ml water
100ml cream
2 sheets shortcrust pastry
¼ Spanish onion
12 bocconcini
¼ tsp ground white pepper
Grind of salt
¼ tsp ground oregano
1 clove of garlic


Place the salmon pieces into a saucepan (that has a tight fitting lid.)  Add water, wine, oregano, salt, garlic and onion.  Bring to a boil and then allow to simmer for 5 minutes.

Line 4 pie cases (approx. 13cm diameter) with one sheet of the shortcrust pastry.  Blind bake at 180°C for 5 minutes.

Remove the salmon pieces from the pan and set aside.

Discard the onion and the garlic.  Add the cream to the pan and continue to simmer until thickened, (approx. 5 minutes.)

Place the salmon pieces back into the pan, with the parsley.  Lightly mash down the salmon into good sized chunks and stir through.
Fill the pie cases with the salmon mixture, then top with 3 bocconcini in each, and drizzle any remaining pan juices over.

Place shortcrust lids on each pie, pierce a hole and bake in a preheated oven at 180°C for 10 minutes or until crisped up.

Poached Salmon Pie

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