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Today's Special: Salmon Potpies

Today's Special: Salmon Potpies



I recently watched an episode of Giada's Weekend Getaways on Food Network because she was visiting my barrio, San Francisco. One of the dishes that was featured on the show was a lobster pot pie and it got me thinking about pot pies and substituting them with seafood. At first I thought of recreating the lobster one until I realized lobster doesn't exactly fit into my everyday dinner budget. Then I stumbled across this recipe that is for a pot pie using the rosy colored fish, salmon. The pot pie is made on the stove and topped with packaged puff pastry dough, so I can make a quick stop at the market on the way home (if you're feeling super lazy purchase cooked salmon fillets) and whip it up for an exceptional Friday night dinner. To do the same, read more



Salmon Potpies
From Food & Wine magazine

14 ounces chilled all-butter puff pastry
1 1/2 cups plus 2 tablespoons heavy cream
Two 8-ounce bottles of clam juice
2 cups water
1/2 pound tiny new potatoes, scrubbed
1 1/2 pounds skinless salmon fillet, cut into 1-inch dice
3 tablespoons all-purpose flour
2 tablespoons butter, softened
1/4 pound thickly sliced bacon, cut into 1/4-inch dice
1 medium onion, finely chopped
1 pound celery root, peeled and cut into 1/4-inch dice
3 tablespoons chopped dill
2 tablespoons chopped parsley
1 1/2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
Salt and freshly ground pepper

  1. Preheat the oven to 375°. Line a baking sheet with parchment.
  2. On a floured surface, roll out the puff pastry to a 13-by-16-inch rectangle.
  3. Using a 5-inch plate, cut out 6 rounds. Transfer to the baking sheet and brush with 2 tablespoons of the cream. Bake for 15 minutes.
  4. Meanwhile, in a large saucepan, boil the clam juice and water. Add the potatoes and cook until tender; transfer to a plate.
  5. Add the salmon and simmer gently for 4 minutes; transfer to a plate.
  6. Add the remaining 1 1/2 cups of cream and simmer over low heat, stirring occasionally, until reduced to 3 cups, about 20 minutes.
  7. While the cream reduces, in a large skillet, cook the bacon over low heat until crisp; transfer to a plate.
  8. Pour off all but 3 tablespoons of the fat. Add the onion and cook until softened. Add the celery root, cover and cook, stirring occasionally, for 15 minutes.
  9. Blend the flour and butter; gradually whisk into the simmering cream sauce until smooth. Cook, stirring, for 3 minutes.
  10. Stir the celery root, potatoes, bacon, dill, parsley, lemon juice and zest into the sauce; season with salt and pepper.
  11. Fold in the salmon and heat through.
  12. Spoon the stew into 1 1/4-cup bowls, top with the pastry puffs and serve.

Serves 6.

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