Best 7 Salmon And Brie Pie Recipes

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Salmon and brie pie is a delightful combination of flaky fish, creamy cheese, and buttery crust. The preparation of this dish showcases a vibrant blend of flavors and textures that will tantalize your taste buds. The flaky salmon provides a delicate base for the rich and flavorful brie cheese, while the buttery crust adds a crispy and golden finish. With its combination of sophisticated ingredients and ease of preparation, this salmon and brie pie recipe is perfect for both special occasions and casual gatherings.

Let's cook with our recipes!

SALMON PIE



Salmon Pie image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 16

2 (8-ounce) salmon fillets
Salt and freshly ground white pepper
3 cups court bouillon
1 tablespoon olive oil
1 cup finely chopped onions
1 tablespoon chopped garlic
1 tablespoon finely chopped fresh dill
2 cups mashed potatoes
1 egg
1/2 cup heavy cream
Basic Savory Pie Crust, recipe follows
Flour, for dusting
3 1/4 cups all-purpose flour
1 teaspoon salt
1 1/3 cups cold lard or solid vegetable shortening
4 to 5 tablespoons ice water

Steps:

  • Preheat the oven to 350 degrees F.
  • Season the salmon with salt and white pepper. In a saute pan, add the court bouillon and bring to a simmer. Add the salmon and poach for 6 to 8 minutes. Allow the salmon to cool in the water until tepid. Remove the salmon from the pan and discard the liquid. Flake the salmon into a mixing bowl.
  • In another saute pan, heat the oil. When the oil is hot, add the onions. Season the onions with salt and white pepper. Saute for 2 minutes. Remove from the heat and stir in the garlic and dill. Add the sauteed mixture to the salmon. Mix thoroughly. Add the potatoes, egg, and cream. Mix well. Season the mixture with salt and pepper.
  • Cut the pie dough into 2 halves. Lightly dust the surface with flour. Roll out each half of dough to 12-inches in diameter and about 1/8-inch thick. Fold 1 circle of dough into fourths. Carefully lift the dough and place in a 10-inch deep-dish pie pan. Unfold the pie dough and spoon the salmon mixture into the pie shell. Place the second round of dough over the salmon mixture. Using a sharp knife, cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. Bake the pie for 25 to 30 minutes or until golden brown.
  • Combine the flour and salt in a bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes before using.

SALMON AND BRIE PIE



Salmon and Brie Pie image

Russ and I bought individual ones of these in Tasmania. This is my attempt to recreate them (and I think I got them better than right). I made 1 pie in an 8 inch pie dish using pre rolled sheets of short crust (which is how we get it in Australia).

Provided by JustJanS

Categories     Savory Pies

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

2 sheets shortcrust pastry
2 tablespoons butter
1 small onion, finely diced
2 tablespoons flour
1 cup milk
2 teaspoons lemon juice
200 g brie cheese, cut into small wedges
300 g smoked salmon (I used chunky off-cuts)
2 green onions, green ends only, finely sliced
1/2 teaspoon dill leaves
fresh ground black pepper
milk, to glaze

Steps:

  • Preheat oven to 200c.
  • Lay 1 sheet of pastry in pie dish, prick with a fork, cover with baking paper and then pour over a layer of dried beans, rice or lentils and bake in the oven for about 12 minutes. Remove, remove the foil and filling (and discard or save for your next pie.).
  • Meanwhile, melt the butter, add the diced onion and cook until softened but not coloured. Add the flour and cook, stirring for about a minute. Add the milk and whisk until smooth and thickened.
  • Remove from the heat and add in the lemon juice, salmon, brie, green onion, dill leaves and pepper (I tasted here and found it didn't need any salt).
  • Brush a little milk around the edge of the pastry bottom, pop on the top and trim to fit your pie dish. Brush more milk across the top. Prick a few holes in the top pastry to allow steam to escape.
  • Cook for 10 minutes at 200c then reduce the oven temp to 180c and cook a further 20 minutes or until golden brown.
  • We ate ours served with a leafy grean salad dressed with lemon infused olive oil and white wine vinegar.

SALMON AND POTATO PIE



Salmon and Potato Pie image

A favorite with our family, this French-Canadian dish has been passed down from many generations. It's a simple dish that can be served with a bechamel sauce. If you like salmon you will enjoy this pie.

Provided by Louise B.

Categories     Seafood     Fish     Salmon

Time 1h15m

Yield 8

Number Of Ingredients 9

6 potatoes, peeled
1 small onion, minced
1 clove garlic, minced
1 tablespoon butter
1 (6 ounce) can red salmon, undrained
1 teaspoon dried thyme
1 cup milk
2 (9 inch) unbaked pie shells
1 to taste salt and pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  • In a medium saucepan, cook onions, garlic and butter over medium heat until vegetables become transparent in color.
  • Add onion/garlic mixture, salmon and thyme to cooked potatoes. Mash all together with milk, adding just enough to bring about a mashed potato consistency. Spread evenly into pie shell.
  • Place second pie shell over top of salmon mixture. Cut slits into the upper shell, then pinch edges of both pie shells together. Bake on lower rack of oven for 45 minutes.

Nutrition Facts : Calories 413.1 calories, Carbohydrate 52.6 g, Cholesterol 19.3 mg, Fat 18.2 g, Fiber 3.2 g, Protein 10 g, SaturatedFat 3.8 g, Sodium 387.5 mg, Sugar 3 g

SALMON PIE II



Salmon Pie II image

A chunky fresh tomato topping is served over this rich seafood pie. In place of salmon, 3 - 6 1/2 oz cans tuna, drained, and flaked can be substituted.

Provided by Michele O'Sullivan

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 1h30m

Yield 6

Number Of Ingredients 18

¼ cup butter, melted
¾ cup finely crushed herb-seasoned dry bread stuffing mix
2 cups finely crushed herb-seasoned dry bread stuffing mix
1 cup shredded Cheddar cheese
1 cup water
½ cup milk
1 (16 ounce) can salmon, drained and flaked
2 eggs
1 teaspoon chicken bouillon granules
½ teaspoon dry mustard
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped onion
⅓ cup butter
2 tablespoons cornstarch
1 ⅓ cups water
1 teaspoon dried dill weed
½ teaspoon salt
2 cups cubed tomatoes

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl, mix together 1/4 cup melted butter and 3/4 cup of the finely crushed stuffing mix. Press the mixture into the bottom and up the sides of a greased 9 inch pie plate.
  • In a large bowl, mix together 2 cups crushed bread stuffing, cheddar cheese, 1 cup water, milk, salmon, eggs, and chicken bouillon. Season with dry mustard, parsley and onion, and mix well. Spoon mixture into crust.
  • Bake for 50 minutes in the preheated oven, or until heated through; let stand 10 minutes before slicing.
  • Meanwhile melt remaining 1/3 cup butter, in a medium saucepan. Stir in cornstarch, 1 1/3 cup water, dill weed and salt. Cook over medium heat, stirring occasionally, until mixture comes to a full boil. Add tomatoes and return to a boil for 1 minute.
  • To serve, cut pie into 6 wedges and spoon sauce over each piece.

Nutrition Facts : Calories 786.6 calories, Carbohydrate 76.4 g, Cholesterol 169 mg, Fat 36.4 g, Fiber 3.8 g, Protein 36.9 g, SaturatedFat 18.9 g, Sodium 2231.4 mg, Sugar 10.5 g

SALMON AND BRIE PIZZA



Salmon and Brie Pizza image

I found this recipe in a NZ magazine, so made it (with adjustments to suit us) whilst we were on holiday.

Provided by JustJanS

Categories     Lunch/Snacks

Time 25m

Yield 2 pizzas

Number Of Ingredients 7

2 8-inch prepared pizza crust
100 g smoked salmon, chopped
100 g brie cheese, thinly sliced
1 tomatoes, sliced
1/2 red onion, finely sliced
sour cream, to serve
3 tablespoons pesto sauce (I used a commercial basil-based one)

Steps:

  • Pre-heat your oven to 200c degrees.
  • Spread the pizza bases with half of the pesto on each.
  • Arrange the remaining ingredients in the order given over each of the pizzas using half on each.
  • Place on a baking sheet in pre-heated oven for about 15 minutes until cheese is melted and golden brown and base is crisp.
  • Cut into wedges and offer sour cream on the side.

EASY BRIE SMOKED LOX TORTE



Easy Brie Smoked Lox Torte image

Impressing your guests doesn't get more simple that this. Serve brie and smoked salmon lox torte with assorted crackers - an elegant appetizer that can be made-ahead of time.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 10m

Yield 8

Number Of Ingredients 6

1 round (8 ounces) Brie cheese
6 slices salmon lox
1 teaspoon capers
1 teaspoon chopped fresh dill weed
Fresh dill weed sprigs, if desired
Assorted crackers, if desired

Steps:

  • Cut cheese horizontally in half. Place 5 slices of the lox on bottom half of cheese. Sprinkle with capers and chopped dill weed.
  • Top with other cheese half. Roll remaining lox slice to form a rose shape. Garnish cheese with lox rose and dill weed sprigs. Serve with crackers.

Nutrition Facts : Calories 85, Carbohydrate 0 g, Cholesterol 20 mg, Fiber 0 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 260 mg

NEW ENGLAND SALMON PIE



New England Salmon Pie image

My mom always made salmon pie on Christmas Eve. Now I bake this dish for the holidays and other get-togethers during the year. It takes little time to prepare, and with a salad on the side, it makes a satisfying meal. -Jeanne Uttley, Salem, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6-8 servings.

Number Of Ingredients 12

3-1/2 cups warm mashed potatoes (without added milk and butter)
1 medium onion, finely chopped
1/3 cup milk
1/2 teaspoon celery seed
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon white pepper
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
2 tablespoons minced fresh parsley
Pastry for double-crust pie (9 inches)
1 egg
1 tablespoon water

Steps:

  • In a bowl, combine the potatoes, onion, milk, celery seed, garlic powder, salt and pepper. Stir in salmon and parsley. Line a 9-in. pie plate with bottom pastry; trim even with edges. Spread salmon mixture into crust. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Beat egg and water; brush over pastry. Bake at 350° for 40-45 minutes or until crust is golden. Refrigerate leftovers.

Nutrition Facts : Calories 409 calories, Fat 19g fat (7g saturated fat), Cholesterol 61mg cholesterol, Sodium 662mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 3g fiber), Protein 15g protein.

Tips:

  • Choose the freshest ingredients: The quality of your ingredients will have a big impact on the final dish, so be sure to use the freshest salmon, brie, and vegetables you can find.
  • Don't overcook the salmon: Salmon is a delicate fish, so it's important not to overcook it. Cook it until it is just opaque in the center.
  • Use a good quality puff pastry: The puff pastry is an important part of this dish, so be sure to use a good quality one. Look for a puff pastry that is made with real butter.
  • Chill the puff pastry before baking: This will help the pastry to rise and create a flaky crust.
  • Brush the pastry with egg wash before baking: This will help the pastry to brown and give it a golden color.

Conclusion:

Salmon and brie pie is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste. With a little planning, you can create a dish that will impress your guests and leave them wanting more.

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