Individual salmon pies
These individual salmon pies feature a creamy filling of salmon, peas, and vegetables, all topped with smooth mashed potatoes. Baked until golden, they make for a comforting and satisfying dish.
Cook time 35 min
Prep time 15 min
Ingredients:
4 potatoes2 cups milk (1% fat)
1/2 cup butter
2 tsp olive oil
1 onion
1 carrot
1 stalk celery
2 tbsp all-purpose white wheat flour
2 tbsp lemon zest
2 tsp mustard
1/2 cup peas
1 tbsp dill
1 lb salmon
Instructions:
- Place diced potatoes in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer until tender, about 15 minutes.
- Drain the potatoes, then return them to the pot.
- Add 1 cup of milk and 1/4 cup of butter. Mash until smooth and set aside.
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion, carrot, and celery. Cook for about 5-7 minutes until the vegetables are softened.
- Stir in the all-purpose flour, and cook for another 1-2 minutes to form a roux.
- Gradually whisk in the remaining 1 cup of milk. Cook, stirring constantly, until the mixture thickens, about 3-5 minutes.
- Add in the lemon zest, mustard, peas, and dill. Stir to combine.
- Gently fold in the salmon chunks. Cook until the salmon is just beginning to flake, about 5 minutes. Remove from heat.
- Divide the salmon mixture evenly among individual pie dishes or ramekins.
- Top each dish with the mashed potatoes, spreading them out to cover the filling completely.
- Place the pies on a baking sheet and bake in the preheated oven for about 20-25 minutes, or until the tops are golden and the filling is bubbling.
- Allow the pies to cool slightly before serving. Enjoy your individual salmon pies!
Individual salmon pies FAQ:
Bake the individual salmon pies in a preheated oven at 375°F (190°C) for about 20-25 minutes. They are done when the tops are golden and the filling is bubbling.
The salmon should be just beginning to flake when folded into the vegetable mixture, indicating it is cooked through. It will continue cooking slightly during the baking process.
Yes, you can substitute the salmon with other types of fish, such as trout or haddock. Ensure the fish is cooked through to safe standards, which is 145°F (63°C) for fish.
Store leftover individual salmon pies in an airtight container in the refrigerator for up to 3 days. You can also freeze them for later use; just ensure they are tightly sealed to prevent freezer burn.
Use individual pie dishes or ramekins that hold about 1 to 1.5 cups of filling. This ensures even cooking and allows for proper portion sizes.
Nutrition Facts
4 ServingsCalories 620kcal
Protein 33g
Carbohydrates 55g
Fiber 7g
Sugar 12g
Fat 33g
More recipes
Grilled lemon chicken with soy sauce and ginger
Grilled lemon chicken with soy sauce and ginger: a quick, flavorful dish.
05 May 2026Chicken stew with carrots, eggplant and garlic
A hearty chicken stew with carrots, eggplant, and garlic.
05 May 2026Moroccan beef, eggplant and chickpea bake
A hearty Moroccan beef, eggplant, and chickpea bake topped with cheese.
05 May 2026Creamy rice with vegetables and almonds
Creamy rice with vegetables and toasted almonds, perfect for any meal.
05 May 2026Chicken spinach curry
A comforting chicken spinach curry enriched with spices and fresh greens.
05 May 2026Chicken salpicao noodle stir-fry
Savoury chicken and rice noodles stir-fry with garlic and shallots.
05 May 2026