Salmon And Spinach Pie Food

SALMON-AND-SPINACH POTPIE

Steps:

• Preheat oven to 375 degrees. Place half of spinach in a saucepan over medium heat. Cook, stirring and adding remaining spinach as it wilts, until all is just barely wilted; drain. When cool enough to handle, squeeze out excess liquid; coarsely chop. (You should have about 1 scant cup.)
• Unfold dough onto a parchment-lined baking sheet; freeze 10 minutes. Turn a 9 1/2-inch deep-dish pie dish over on dough; cut a circle, using dish as a template. Cut out a 1 1/2-inch hole in center. Cut scraps into 1/2-inch-wide strips to decorate top, if desired. Freeze dough 10 minutes. Brush with egg. Arrange strips on top as desired and bake until puffed and golden, about 30 minutes.
• Meanwhile, season fish with salt; place in pie dish in an even layer. Melt butter in a saucepan over medium-high heat. Add scallions, season with salt and pepper, and cook until soft, about 2 minutes.
• Add flour; cook until it has a slightly nutty aroma, about 1 minute. Whisk in stock, milk, and 1/4 cup water. Add potatoes; bring to a boil, then reduce heat to medium and simmer, covered, until just tender, 6 to 7 minutes. Stir in peas; return to a boil. Stir in spinach, tarragon, and lemon juice; remove from heat. Season with salt and pepper.
• Pour mixture over fish in pie dish. Top with blind-baked crust; bake until bubbling around edges, 20 to 22 minutes. Let cool 20 minutes before serving.

SALMON PIE WITH SPINACH AND HOLLANDAISE

Steps:

• First make the hollandaise. Put the white wine vinegar in a small saucepan with 50ml/2fl oz water, the peppercorns, bay leaf, shallot and mace blade.
• Bring to the boil and simmer until the liquid has reduced down to 2 tablespoons. Place the butter in a medium pan over a low heat, so that it starts to melt but doesn't burn. When the butter has melted, take it off the heat.
• Put the egg yolks in a heat-proof bowl with a pinch of salt. Whisk in the white wine reduction then place the bowl over a simmering pan of water. Gradually add the melted butter, just a few drops at a time to start with, whisking constantly, until you have a thick emulsion, then keep pouring it in a slightly faster, steady stream until it is all incorporated and you have a thick, glossy sauce.
• Taste for seasoning and add a squeeze of lemon juice or a pinch of sugar to balance the flavours. For the purposes of this recipe, you can cool by putting the bowl into a larger bowl filled with iced water.
• For the pie, put the salmon in a large pan and just cover with cold water. Bring to the boil, then cover and simmer for 2 minutes. Remove from the heat and leave for a further 5 minutes. Strain off the liquid and then leave the salmon to cool. When it has cooled, flake, keeping the pieces as large as possible.
• Wash the spinach thoroughly, then without draining too thoroughly, put in a saucepan. Put on a medium heat and push the spinach down with a wooden spoon - it will wilt down quite quickly. When is has completely collapsed leave to cool, then wring out as much liquid as possible.
• Preheat the oven to 200C/180C Fan/Gas 6. Unroll the puff pastry. Arrange half of the salmon over the bottom half of the pastry, leaving a 2cm/¾in border along the bottom. Season with salt and pepper, and top with half of the spinach.
• Stir the lemon zest and tarragon into the hollandaise if using, then put half of the hollandaise over the spinach. Repeat these layers with the remaining salmon, spinach and hollandaise.
• Brush the border and exposed pastry with beaten egg, then fold it over and roll the edges over to look rope-turned. Brush with egg wash and cut a few slits along the top of the pastry.
• Bake in the oven for 35-45 minutes, or until the pastry has puffed up and is a rich golden-brown, and the filling is piping hot.

PUFFED SALMON & SPINACH FISH PIE

Steps:

• Boil the potatoes for 20 mins until tender. Meanwhile, put the fish in a frying pan, skin-side down. Stud the onion with the cloves and put into the pan with the bay, milk and stock. Bring to the boil, then cover and simmer for 2 mins. Remove the cod, which should flake easily, then re-cover and cook for 3 mins more until the salmon is just cooked through. Lift out the fish and set aside. Strain the cooking liquid.
• In another pan, melt the butter with the oil, stir in the flour and cook for 2 mins until it smells toasty. Take off the heat and slowly whisk in the fish cooking liquid. Return to the heat, whisk until the sauce boils and thickens, then stir in the mustard. Heat oven to 180C/160C fan/gas 4.
• Drain and mash the potatoes until smooth, then beat in the egg yolks, spinach and most of the cheese. Season generously with salt, pepper and nutmeg. Whisk the egg whites to soft peaks, then fold into the potato in 2 batches.
• Flake the fish into a large baking dish, pour over the sauce and top with the spinachy potato. Scatter with the rest of the cheese and bake for 35-40 mins until golden and risen.

IMPOSSIBLE SALMON PIE

Steps:

• Place eggs, butter, flour and baking powder in processor and process until smooth.
• Transfer to bowl.
• Stir through milk, salmon, onion, cheese, parsley and seasonings.
• Pour mixture into a greased pie plate.
• Bake in moderate oven 180degC (360degF) for 1 hour or until mixture is firm and golden.

SALMON & SPINACH TART

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a large baking sheet with baking parchment. Unroll the pastry sheet and score a border about 1cm from the edge. Prick the middle area with a fork all over and glaze the border with the egg yolk. Bake the pastry for 15 mins until puffed up and almost cooked.
• Meanwhile, put the salmon fillets in a microwaveable dish and cover with cling film. Cook in the microwave on High for 2 mins until just cooked. Set aside to cool for 1-2 mins, then flake into chunky pieces. Mix the crème fraîche with the mustard in a small bowl and season.
• Take the pastry out of the oven and flatten the middle area with the back of a spoon. Cover the base with the crème fraîche sauce, then scatter the spinach and salmon flakes over. Bake in the oven for a further 5 mins or until the pastry is cooked and golden. Serve with dressed mixed leaves.

GLUTEN-FREE SALMON AND SPINACH PIE

Steps:

• Make the pie dough.
• a. Whisk flour and salt in a bowl until well-combined.
• b. Add in coconut oil and mix thoroughly. Mixture will be crumbly.
• Celsius Add in egg and mix. Mixture will still be crumbly.
• d. Add in the water about a tablespoon at a time. Dough should come together but should not be too wet. Use less or more water if needed.
• e. Wrap the dough in plastic wrap and set aside in the refrigerator.
• Make the filling.
• a. Melt butter in a pan.
• b. Sautee shallots over medium heat until translucent. About 2 minutes.
• Celsius Add flour and roast for another minute.
• d. Whisk in milk.
• e. Add salmon and spinach leaves. Toss for about a minute.
• f. Turn off the heat and fold in cheese.
• g. Season with salt and pepper.
• Assemble the pie.
• a. Divide the dough into 10 balls. Put each ball in between sheets of parchment paper and flatten with a rolling pin.
• b. Pour the filling into individual soup cups.
• Celsius Top the soup cups with prepared pie dough.
• d. Make small incisions on the pie dough using a paring knife.
• e. Brush the dough with egg yolks.
• f. Bake for 10-12 minutes at 180C/360°F.

SPINACH AND SALMON QUICHE

Steps:

• Unroll pie crust into 9" pie pan, flute edges. Prick bottom lightly with a fork and freeze crust 10 minutes.
• In a nonstick skillet, heat 1 Tbsp oil over medium high-heat until shimmering but not smoking. Season fish with salt and pepper, sauté with skin side up until it releases easily from the pan (about 5 minutes). Cool completely and cut into 1" chunks.
• Put a baking sheet in the oven, preheat oven to 350.
• In a medium skillet over medium heat, heat remaining oil; sauté onion until softened(about 5 minutes).
• Add spinach, cooking until just wilted (1-2 minutes) and set aside.
• In a large bowl, whisk eggs with milk and 3/4 cup of cheese. Season with 1 tsp salt and 1/4 tsp pepper.
• Spread onion and spinach mixture in the bottom of the crust; pour in egg mixture.
• Top with chunks of salmon and sprinkle with remaining cheese.
• Bake on preheated sheet pan until filling is just set and pastry is golden about 25 minutes.
• Let stand 10 minutes before cutting.