Scandinavian Salmon Harvest Pie
Indulge in a taste of Scandinavia with this heavenly pie, boasting a golden flaky crust bursting with tender salmon, roasted acorn squash, carrots, and potatoes, all smothered in a luscious dill-infused sauce. A truly satisfying and comforting dish that captures the essence of traditional Scandinavian cooking.
ingredients
- 1 pound salmon fillet, skin removed and cut into 1-inch cubes
- 1 acorn squash, peeled, seeded, and cut into small cubes
- 2 medium carrots, peeled and thinly sliced
- 2 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup fish or vegetable broth
- 1 cup heavy cream
- 2 tablespoons fresh dill, finely chopped
- Salt and black pepper to taste
- 1 package prepared puff pastry, thawed
- 1 egg, beaten (for egg wash)
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the onion and garlic, cooking until fragrant and translucent.
- 3.
Add the carrots, potatoes, and acorn squash to the skillet, cooking for 5 minutes until slightly tender.
- 4.
In a separate skillet, melt the remaining 2 tablespoons of butter. Stir in the flour to create a roux.
- 5.
Gradually whisk in the fish or vegetable broth followed by the heavy cream. Cook until the sauce thickens, stirring constantly.
- 6.
Add the chopped dill to the sauce and season with salt and pepper.
- 7.
Arrange the salmon cubes in the bottom of a deep dish pie plate or casserole dish.
- 8.
Pour the creamy dill sauce over the salmon and vegetable mixture.
- 9.
Roll out the puff pastry and place it over the pie, sealing the edges.
- 10.
Brush the surface of the pastry with beaten egg wash to achieve a golden crust.
- 11.
Bake for 35-40 minutes, or until the pastry is golden brown and the filling is bubbling.
- 12.
Allow the pie to rest for a few minutes before serving.
- 13.
Cut into slices and savor the blend of flavors and textures!
