1/2 Photos of Salmon in Puff Pastry
2 hrs 15 mins
bluemoon downunder's Note:
A tasty salmon pie which I've adapted from a recipe I found on a website with Jewish recipes. Posted for the 2005 Zaar World Tour.
My Private Note
Units: US | Metric
- 1Preheat oven to 350 degrees.
- 2Place the salmon in large baking pan, pour the white wine over the salmon, cover and bake for 1 hour.
- 3Warm the oil in a small non-stick pan and, when it is hot, sauté the onion and garlic over a medium-high heat, stirring, until it has begun to soften. Set aside until needed.
- 4Remove the salmon from the pan and allow it to cool.
- 5Break the salmon into small pieces and combine it with the sour cream, onion, garlic and dill, and mix until all the ingredients are well-combined.
- 6Lay one sheet of puff pastry on a greased baking sheet, and spread the salmon mixture over the pastry leaving a 1/2 inch border along all sides.
- 7Top with the remaining puff pastry sheet, and crimp and seal the edges.
- 8Brush the top of the pie with egg wash (1 egg white mixed with 1 teaspoon water) and bake it for approximately 1 hour or until the top has begun to lightly brown.
- 9Notes: Because salmon obviously vary in size, use your culinary judgement when adding the sour cream. Add a little at a time. You don't want the filling to be too liquidy but you do want it moist. If you have extra puff pastry, you can make decorative shapes on the top of the pie.
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Nutritional Facts for Salmon in Puff Pastry
Serving Size: 1 (487 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1104.4
- Calories from Fat 588
- Total Fat 65.4 g
- Saturated Fat 20.3 g
- Cholesterol 107.9 mg
- Sodium 449.3 mg
- Total Carbohydrate 64.1 g
- Dietary Fiber 2.2 g
- Sugars 3.3 g
- Protein 42.9 g