Salmon Pot Pie

Ingredients

• Servings: 2
• 3 cups clam juice
• 1 (3 ounce) salmon fillet, skin removed
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 carrot, peeled and diced
• 1 stalk celery, diced
• 1 small leek, diced
• 1 shallot, minced
• 3 tablespoons all-purpose flour, or as needed
• 1 cup heavy whipping cream
• 3 tablespoons chopped fresh dill, or to taste
• 1/2 lemon, juiced, or to taste
• salt and ground black pepper to taste
• 10 medium shrimp, peeled and deveined
• 1 1/2 ounces smoked salmon, chopped
• 1/2 sheet frozen puff pastry, thawed

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• preheat oven to 425 degrees f (220 degrees c). grease two 2-cup baking dishes.
• bring the clam juice to a simmer in a small pot. place salmon fillet into clam juice; poach until fish flakes easily with a fork, about 10 minutes. remove salmon to a plate; reserve poaching liquid.
• heat olive oil and butter in a skillet over medium heat. stir in carrot, celery, leek, and shallot; cook and stir until vegetables are tender, about 5 minutes. whisk flour into vegetable mixture; cook and stir until flour is golden, about 5 minutes.
• whisk reserved poaching liquid and cream into vegetable mixture; return to a simmer and cook, stirring occasionally, until sauce thickens, about 3 minutes. stir dill and lemon juice into mixture; season with salt and pepper.
• break salmon fillet into bite-size pieces; divide into prepared baking dishes. cover salmon with 1/3 the sauce; layer 5 shrimp into each dish. cover shrimp with 1/3 the sauce; divide smoked salmon evenly into each dish. top with remaining 1/3 the sauce.
• roll out puff pastry sheet 1/8-inch thick on a lightly floured surface. cut two pastry circles large enough to cover the baking dishes and place one circle over each dish. place dishes on a baking sheet.
• bake in the preheated oven until pastry is risen and golden brown, about 15 minutes. cool for 5 minutes before serving.