Imagine cutting into a golden, flaky puff pastry to reveal a luxurious layer of creamy spinach and perfectly cooked salmon that melts in your mouth. This Layered Salmon Pie isn't just a recipe; it's a culinary journey that transforms ordinary ingredients into an extraordinary dining experience. Whether you're looking to impress dinner guests or treat yourself to a gourmet meal, this French-inspired dish promises to elevate your cooking game and leave everyone craving more.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: French
Serves: 6 servings
Ingredients
- 1 lb salmon fillets
- 1 cup cream
- 1 cup fresh spinach
- 1 cup ricotta cheese
- 1 package puff pastry
- 1 egg (for egg wash)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper.
- Roughly chop the fresh spinach and set aside. Ensure the spinach is clean and dry.
- Roll out the puff pastry sheet on a lightly floured surface to about 1/8 inch thickness. Cut into two equal rectangular sheets.
- In a mixing bowl, combine ricotta cheese, cream, chopped spinach, salt, and pepper. Mix until well incorporated.
- Place one puff pastry sheet on the prepared baking sheet. Spread the ricotta-spinach mixture evenly, leaving a small border around the edges.
- Carefully lay the seasoned salmon fillets on top of the ricotta mixture.
- Cover the salmon with the second puff pastry sheet. Seal the edges by pressing with a fork, creating a decorative crimped border.
- Whisk the egg and brush the entire surface of the pastry with egg wash for a golden, shiny finish.
- Using a sharp knife, make 2-3 small decorative slits on the top pastry to allow steam to escape.
- Bake in the preheated oven for 35-40 minutes, or until the pastry is puffed and golden brown and the salmon is cooked through.
- Remove from oven and let rest for 10 minutes before slicing. This allows the filling to set and makes cutting easier.
- Slice into 6 equal portions and serve warm, garnishing with fresh herbs if desired.
Tips
- Choose Fresh Salmon: Select high-quality, fresh salmon fillets for the best flavor and texture.
- Pat Salmon Dry: Ensure salmon is thoroughly dried before seasoning to achieve a perfect sear and prevent soggy pastry.
- Don't Overmix Filling: Gently combine ricotta and spinach to maintain a light, airy texture.
- Egg Wash Technique: Use a pastry brush for an even, glossy golden finish on your puff pastry.
- Resting is Key: Allow the pie to rest for 10 minutes after baking to help filling set and make slicing easier.
- Serving Suggestion: Garnish with fresh dill or chives for an extra layer of flavor and visual appeal.
- Make Ahead: You can prepare the pie up to the point of egg washing and refrigerate, then bake just before serving.
Nutrition Facts
Calories: 643kcal
Carbohydrates: 0g
Protein: 29g
Fat: 42g
Saturated Fat: 23g
Cholesterol: 140mg
