Salmon And Brie Pie Food

BRIE SMOKED SALMON STACKERS

Steps:

• slice french baget in half inch slices an arrange of a cookie sheet.
• drizzle baguet with olive oil.
• scoop one dab of brie softened at room temperature onto each piece of bread.
• cut salmon into equal portions and place on top of brie.
• cook for 375 degrees for 8-10 minutes.
• brush the salmon lightly with the grey poupon mustard.
• sprinkle with pepper to taste.

SMOKED SALMON AND BRIE PIZZA

Steps:

• To prepare the Brie, discard the rind and cut the cheese in small pieces.
• Slice the onion very thinly and quarter the slices. Separate the onion pieces.
• Cut the salmon into small pieces.
• Prepare the dough and preheat the oven as directed in the basic recipe. Shape the pizza dough.
• Divide the dough and roll into small pies, about 3 to 4 inches in diameter. Prick dough all over with the tines of a fork, then brush with olive oil.
• Transfer the pie to the preheated baking surface and bake until the crust just begins to brown, about 6 minutes.
• Remove from the oven and cover with the cheese, leaving a 1/2 inch border around the edges.
• Arrange the salmon and onion on top and drizzle evenly with olive oil.
• Return to the oven and bake until the crust is golden brown and puffy, the cheese begins to melt and the salmon is heated through, about 4 minutes.
• Remove from the oven to a cutting tray or board and lightly brush the crust with olive oil.
• Garnish with the dill.
• Slice and serve immediately.
• Recipe found on the Chatelaine recipe forum site. - - - - - - - - - - - - - - - - - -

SALMON BRIE BAKE

Steps:

• Cut the brie into 1-inch cubes. You may want to remove the rind, but this is not necessary.
• Cube the bread likewise.
• Chop the scallions.
• Combine the cheeses and bread in a large bowl. Spread out in a baking dish.
• Whisk the eggs, half and half and salt. Pour the egg mixture over the salmon.
• Refrigerate for four hours (optional).
• Bake for 50 minutes in a pre-heated 350 degree oven.

SALMON AND BRIE PIZZA

Steps:

• Pre-heat your oven to 200c degrees.
• Spread the pizza bases with half of the pesto on each.
• Arrange the remaining ingredients in the order given over each of the pizzas using half on each.
• Place on a baking sheet in pre-heated oven for about 15 minutes until cheese is melted and golden brown and base is crisp.
• Cut into wedges and offer sour cream on the side.

SMOKED SALMON AND BRIE QUICHE

Steps:

• Bake shell according to directions and cool.
• Whisk cream, eggs and cayenne.
• Scatter onions, cheese and salmon evenly all over bottom of pie shell.
• Carefully pour in cream mixture.
• Bake for approximately 30-35 minutes in the centre of 350 oven, until set and golden.
• Cool 5 minutes before slicing.

BRIE PIE (TOURTE AU BRIE)

Steps:

• The day before, combine flour, butter and a little water to make the dough for the pie crust. Refrigerate overnight (To save time, I sometimes omit this step and use a store-bought crust).
• Divide the dough into 2 parts, bearing in mind that the bottom crust requires more dough than the top. Roll out the dough (again, I omit this step when using a store-bought crust). Butter a pie plate or line with parchment paper, then place bottom crust in pie plate.
• Remove the crusts from the cheeses, then slice the cheeses. Cover the bottom of the pie crust with the cheese slices, then sprinkle with nutmeg.
• Beat 1 egg together with the liquid cream and pour over the brie slices.
• Cover with the top pie crust, carefully sealing the edges and cutting a few small slits in the top crust.
• Beat remaining egg together with a dash of salt and brush over top crust to make it golden brown during baking.
• Bake at 350°F (180°C) for 25 minutes. Serve warm with a green salad.

SALMON WITH MANGO AND BRIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat the olive oil in a large oven-proof skillet over medium high heat, and sear the salmon about 4 minutes on each side.
• Top salmon with Brie cheese. Cover skillet, and place in the preheated oven. Bake 15 minutes, or until the salmon is easily flaked with a fork.
• In a saucepan over medium heat, melt the butter and simmer the mangos 15 minutes, or until soft and smooth. Serve over the cooked salmon.

SALMON AND BRIE PIE

Steps:

• Preheat oven to 200c.
• Lay 1 sheet of pastry in pie dish, prick with a fork, cover with baking paper and then pour over a layer of dried beans, rice or lentils and bake in the oven for about 12 minutes. Remove, remove the foil and filling (and discard or save for your next pie.).
• Meanwhile, melt the butter, add the diced onion and cook until softened but not coloured. Add the flour and cook, stirring for about a minute. Add the milk and whisk until smooth and thickened.
• Remove from the heat and add in the lemon juice, salmon, brie, green onion, dill leaves and pepper (I tasted here and found it didn't need any salt).
• Brush a little milk around the edge of the pastry bottom, pop on the top and trim to fit your pie dish. Brush more milk across the top. Prick a few holes in the top pastry to allow steam to escape.
• Cook for 10 minutes at 200c then reduce the oven temp to 180c and cook a further 20 minutes or until golden brown.
• We ate ours served with a leafy grean salad dressed with lemon infused olive oil and white wine vinegar.

SALMON PIE

Steps:

• Preheat the oven to 350 degrees F.
• Season the salmon with salt and white pepper. In a saute pan, add the court bouillon and bring to a simmer. Add the salmon and poach for 6 to 8 minutes. Allow the salmon to cool in the water until tepid. Remove the salmon from the pan and discard the liquid. Flake the salmon into a mixing bowl.
• In another saute pan, heat the oil. When the oil is hot, add the onions. Season the onions with salt and white pepper. Saute for 2 minutes. Remove from the heat and stir in the garlic and dill. Add the sauteed mixture to the salmon. Mix thoroughly. Add the potatoes, egg, and cream. Mix well. Season the mixture with salt and pepper.
• Cut the pie dough into 2 halves. Lightly dust the surface with flour. Roll out each half of dough to 12-inches in diameter and about 1/8-inch thick. Fold 1 circle of dough into fourths. Carefully lift the dough and place in a 10-inch deep-dish pie pan. Unfold the pie dough and spoon the salmon mixture into the pie shell. Place the second round of dough over the salmon mixture. Using a sharp knife, cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. Bake the pie for 25 to 30 minutes or until golden brown.
• Combine the flour and salt in a bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes before using.