To change a bit from the galette des rois, I really like to prepare savory “galettes”. In my previous article, I gave you the recipe for my frangipane galette. The puff pastry is homemade, following this recipe. She is delicious. Of course, to make my dough I do a little more than necessary, and I take the opportunity to prepare other recipes.
This leek and salmon pie is a classic here. I don’t necessarily wait to have a homemade dough to prepare it. With a dough already ready and rolled out, it also works very well, although the charm and taste are a bit different.
To prepare this pie, you will need to brown the leeks. I like to flavor them with finely chopped rosemary. Once cooked and cooled, we can mount the pie with salmon cubes. It’s not more complicated than that. And the result has nothing to do with some pies that you can buy on the market. Here, the filling is tasty and generous.
Leek and salmon pie:
2 sprigs of rosemary
400g salmon fillet
2 rounds of puff pastry (24 cm)
1 egg yolk
Cut off the green part of the leeks, cut them in half lengthwise and wash them.
Cut them finely.
Cook the leeks with the very finely chopped rosemary in a little oil for about 10 minutes over medium heat. Season.
Place a circle of dough on a baking sheet.
Spread the leeks on top, leaving space all around.
Cut the salmon into thick slices and arrange them on the leeks.
Moisten the edges with a little water and place the second round of dough on top.
Brush the top with egg yolk, and make designs.
Poke a small hole to allow steam to escape while cooking.
Refrigerate for at least 30 minutes.
Preheat the oven to 210°C.
Bake the pie for 15 minutes, then lower the temperature to 180°C and continue cooking for about 20/25 minutes.
To finish: Instead of salmon, you can use trout.
If you appreciate its flavors, I recommend the salmon and leek quiche. In this one, I had added candied lemon with salt. I think we could do the same in this pie.
If you wish, you can add a little heavy cream at the end of cooking the leeks.