Salmon & Spinach French Pie



Preparation : 25 minutes
Baking time : 40 minutes

INGREDIENTS (6 serving)
500g (1 pound) fillet of salmon without skin
500g (1 pound) fresh spinach
2 eggs + 1 yolk
2 puff pasty rolls
3 tbsp creme fraiche
2 tbsp pine nuts
Garlic & parsley broth cube
Nutmeg
Salt & Pepper

DIRECTIONS
Bring to a boil : 2 liters water with the broth cube. Poach the salmon fillet 3 minutes. Strain and cool. Remove bones if any.
Wash spinach under clear water. Cook in pot without water for about 5 minutes over medium heat until tender. Strain and cool.
Beat the 2 eggs in a large bowl, season with nutmeg, salt and pepper. Add the creme fraiche. Stir to combine. 
Crush the salmon, and add it to the eggs mixture. Combine. 
Add the spinach. Combine again.
Preheat your oven to 350°F (180°C).
Line a 9-in mold with pastry without triming the edges.
Garnish with the salmon and spinach mixture.
Roll out remaining pastry to fit the top of the pie and cover the filling.
Trim, seal and flute edges.
Cross the top of the pie in using a knife to get an opening.
Combine the egg yolk with one spoon of water.  Brush the pie.
Bake for 35 minutes.
Serve warm with a green salad.


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