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Puff Pastry Salmon and Asparagus Pie
Puff Pastry Salmon and Asparagus Pie
This delicious salmon and asparagus pie works really well hot or cold, served with a simple side salad or new potatoes. You could make our salmon and asparagus pie with shortcrust or puff pastry, and for a lighter version, you could make it a tart with an open top. The ingredients are light and fresh and the pastry case is buttery and flakey.
Ingredients
Topping
- 1 roll puff pastry homemade or pre-made and rolled.
- 1 pinch sea salt
- 1 egg yolk for basting
Filling
- 800 g XL salmon fillets
- 425 ml milk
- 40 g butter
- 20 g plain flour
- 1 pinch salt and pepper
- 4 tbsp dill finely chopped
- 2 egg yolks
- 150 g asparagus
- 2 garlic cloves
- 2 lemons zest
Instructions
- In a large heavy-bottomed saucepan add the milk, onion and garlic, and allow to simmer for 5 minutes to infuse the milk.
- In a separate pan, melt the butter, once melted slowly add the flour and keep mixing with the butter until it creates a thick paste, now slowly add the milk to the mixture again whisking all the time to prevent lumps from forming, add the lemon zest.
- Once the sauce has incorporated all the milk, season with salt and pepper add in the dill and carefully fold in the asparagus along with the salmon dice.
- Place the salmon, asparagus and sauce mix into a large ovenable dish and top with the pre-rolled pastry.
- With the remaining egg yolk beat it with a splash of water and brush all over the pastry, pierce the pastry a few times with a skewer to allow steam to release.
- Place in the centre of a preheated oven, 180'c and bake for 40 minutes or until the mash has become golden and the sauce is slightly bubbling around the sides.
Tried this recipe?Let us know how it was!
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