Thursday, February 15, 2007
Salmon and Leek Pie With Sour Cream Chile Sauce
I love participating in the blog events as it gives me an opportunity to try different recipes and to practice my food styling and photography skills. When I saw that CookSister was the host of Waiter-There's Something in My---Pie, I couldn't resist trying this Salmon and Leek Pie recipe for the event. Last month, Andrew was host for Waiter, There's Something in my---Stew which garnered 44 entries. Johanna of the Passionate Cook is the third blogger involved with Waiter, there's something in my--- blog event.
I had all the ingredients already on hand with the exception of the fresh dill, but dried worked just fine. When substituting dried herbs for fresh, remember that one teaspoon dried herbs is equivalent to one tablespoon fresh herbs. A very colorful pie, Salmon and Leek Pie conjures up Springtime even though it's bitterly cold on this February day I am writing this post. A nice cuppa tea helps though.
Salmon and Leek Pie
4 large leeks
2 tablespoons unsalted butter
2 1/4 pounds skinless, boneless salmon fillet
1/4 cup chopped fresh dill-I used 1 tablespoon dried
1 teaspoon freshly grated lime zest
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1 large egg
1 tablespoon water
1 17 1/4-ounce package frozen puff pastry sheets (thawed according to package directions)
Trim leeks, using only white and light green parts and cut into 1/2-inch slices. Wash leeks twice in a bowl of cold water, draining in a colander each time. Pat dry. Melt butter in a large skillet, cook leeks over medium heat until tender, about 12 minutes. Cool and set aside. Cut salmon into 3/4 inch chunks and toss in a bowl with leeks, dill, zest, salt and pepper until thoroughly combined.
In a small bowl, whisk egg and water together to make an egg wash. On a floured surface, roll out one puff pastry sheet into a 10-inch square and the other into a 12-inch square. Transfer the 10-inch sheet to a floured baking sheet and mound salmon filling in the center, forming a round 8 inches in diameter. Brush edges evenly with egg wash. Carefully place remaining 12-inch square over the salmon filling and press edges together to seal. With a sharp knife, trim edges of pastry to form a 10-inch round. Crimp edges and cut 4 steam vents on top of the crust. Chill pie, loosely covered, at least 1 hour and up to 3. I chilled my pie 2 hours.
Preheat oven to 400 degrees F. Bake pie in middle of oven until pastry is golden brown, about 30 minutes. Serve pie at warm or at room temperature with Sour Cream Chile Sauce
1 red bell pepper
1 fresh red or green hot chile
1 16-ounce container sour cream
Quick roast and peel red bell pepper and cut into 1-inch thick strips. Mince enough green chile to measure 1 teaspoon-use more if you want a more picante sauce. In a food processor or blender, blend roasted pepper, chile and sour cream until very smooth. Season with salt and pepper to taste. Sauce may be made 2 days ahead and chilled.
Makes about 2 cups.
From Gourmet Magazine
Gadget by The Blog Doctor.