Salmon Pie
INGREDIENTS
- 1 box refrigerated pie crust (2 crusts)
- 3/4 pound russet potatoes, peeled and sliced 1/4 inch thick
- 1 pound skinless salmon fillets
- 3/4 teaspoon kosher salt, or to taste
- 1/2 teaspoon ground white pepper, or to taste
- 2 cups chicken broth
- 1/4 pound bacon, cut into 1-inch pieces
- 1 cup sliced leeks, whites only, rinsed well
- 2 teaspoons minced garlic
- 1 teaspoon dried parsley
- 2 large eggs
- 1 large egg yolk
- 1/2 cup heavy cream, plus 1 tablespoon
- Melted butter, for serving
- Lemon wedges, for serving
INSTRUCTIONS
- Preheat the oven to 375°F. Line a 10-inch pie pan with one of the prepared crusts. Set it and the second crust aside.
- In a small pot, add the potatoes, a pinch of kosher salt, and enough water to cover potatoes by 1 inch. Bring to a boil and cook until the potatoes are fork-tender, about 5 minutes. Drain potatoes and rinse with cold water, being careful not to break the potatoes.
- Season the salmon lightly on both sides with the salt and white pepper.
- In a medium skillet, bring the chicken broth to a simmer. Add the salmon and cook until just cooked through, about 8 minutes. Transfer the salmon to a large mixing bowl to cool. When cool enough to handle, break salmon into bite-size pieces.
- In a large skillet over medium-high heat, cook the bacon until crisp, about 6 minutes. Remove the bacon with a slotted spoon and transfer to a plate lined with paper towels to drain. Drain off all but 2 tablespoons of the fat from the skillet. Add the leeks and cook, stirring occasionally, until soft, about 6 minutes. Add the garlic and parsley and cook for 1 minute while stirring. Remove from the heat and set aside to cool.
- Add the leek mixture to the salmon and mix gently, being careful not to break up the fish pieces.
- In a small mixing bowl, beat together the eggs, egg yolk, 1/2 cup of the cream, 1/2 teaspoon salt and 1/4 teaspoon white pepper.
- Lay the bacon pieces across the bottom of the prepared pie crust, top with potato slices. Spoon the salmon mixture over the potatoes and top with the cream mixture. Unroll the second crust and place over the top of the pie. Crimp edges of crust together to seal completely.
- Using a small sharp knife, cut several thin vents in the crust and using a pastry brush, brush the top of the crust with the remaining tablespoon of cream.
- Bake the pie until golden brown, 1 hour to 1 hour and 15 minutes. Remove from the oven and cool on a wire rack for 15 minutes before serving.
- To serve, cut the pie into 6 to 8 slices. Drizzle each slice with some of the melted butter. Serve with lemon wedges, for squeezing.
