- Prep Time: 30 minutes
- Cook Time: 20 minutes
Outstanding Individual Salmon Fish Pies
These individual salmon fish pies are based on a classic Russian coulibiac recipe, where the filling includes a brown rice, mushroom and herb mixture, encased in puff pastry. These salmon pies can be fully prepped prior to service and cooked on order - making this a dish that can be served 20 minutes from ordering. Serve with glazed baby vegetables and a creamy dill sauce for a main menu addition that is suitable for restaurants, hotels and clubs. This recipe serves 2.
- 500 gm Pacific West salmon portions skinless
- 100ml of dry white wine
- 400g of puff pastry
- 100g of rice, brown basmati
- 2 shallots, finely diced
- 2 garlic cloves, crushed
- 150g of button mushrooms, sliced
- 10g of chopped dill
- 10g of chopped flat-leaf parsley
- 1 lemon, zested
- 2 eggs, hard-boiled for 7 minutes, peeled and chopped
- 1 egg yolk, beaten
- 60g of butter
- plain flour, for dusting
For our individual salmon fish spies
Place the brown basmati rice into a saucepan, cover generously with cold water and add a pinch of salt. Bring up to the boil then reduce to a medium heat and simmer 20 minutes, or until the rice is tender. Drain thoroughly and spread the rice out across a baking tray to cool. Preheat the oven to 180˚C. Place the salmon into a roasting tray and pour over the white wine. Season generously and place half of the butter on top of the salmon. Cover the tray with foil and cook in the oven for 8 minutes until just firm, then remove the tin foil and leave to cool. Flake the salmon into a bowl. Place a frying pan over a low heat and gently melt the remaining butter. Add the shallots and garlic and cook, without colouring, for 3 minutes until softened. Add the sliced mushrooms to the pan and cook until tender, then remove from the heat and stir in the chopped herbs and lemon zest. Spread the mushroom mixture out across a baking tray to cool. Roll out the puff pastry on a lightly floured surface until 4mm thick. Cut out two 11cm discs and two 15cm discs using pastry cutters. Place the discs carefully onto a lined baking tray and chill in the fridge for 15 minutes. Meanwhile, prepare the filling. Mix the cooked salmon, rice, mushrooms and boiled eggs together in a large bowl, seasoning to taste with salt and pepper. Line a baking tray with baking parchment and place the two smaller discs of pastry on the tray. Carefully place a mound of the salmon and rice mixture into the centre of each disc, using a 9cm pastry cutter as a guide for more consistency if desired. Brush the edge of each pastry base with the egg yolk and carefully place the larger discs over the top, gently pressing down the edges to seal. Brush over the pastry top with the egg yolk to glaze and place in the fridge to chill for 20 minutes.
Preheat the oven to 200˚C. Use a small knife to gently score semi-circular patterns down the sides to decorate, trimming the bases with a fluted cutter if desired. Pierce a steam hole in the top of each pie and bake in the oven for 20 minutes, or until golden brown.
For our individual salmon fish pies we use Pacific West’s skinless Atlantic salmon portions – These portions are centre cuts and farmed in the pristine waters of the Norwegian fjords. Dry filleted, descaled, chemical and water injection free.
Recipe and image courtesy Great British ChefsAdd to Favourites