Granted, it’s probably not the first thing that comes to mind when you say Pot Pie….
maybe not even the second… yet.
First things first – A huge thank you to Copper River Wild Salmon and the Folks of Cordova, Alaska for all the hard work in managing the season, responsibly sustaining and catching all the beautiful salmon, and allowing me to represent your hard work in my posts this year. It’s been a hoot and a half – and a blast.
It’s been an honor, and I hope I have done you justice.
This marks the end of the Copper River Salmon posts. The season, for intents and purposes, is over. And the salmon are making their way deep into the freshwater rivers and streams to get busy and do the nasty.
I really should have done more before now with the shipment of Coho* they sent me, but I just couldn’t think of anything new.. and different.. and that you hadn’t seen 100 other times in 1,000 different incarnations. So I vacuum packed the shipment and stowed it away until that silver-skinned muse found me. And while I was waiting…
|Photos from Copper River Seafoods|
… I got a case of Copper River Seafoods’ Jarred Smoked Salmon as a 2nd place prize in the competition that ran between this year’s Fresh Catch Crew. (seriously, click the linky thingy and check out all the other players.) And, be sure to read all the way to the bottom of this post to see how you can get one of the 12 jars.
Ever since Jane served a lobster pot pie at one of the last dinner parties she hosted, I’ve played around with the idea of a fish pie – but either the fish was too fishy… or too mushy… or too bland - it just never seemed to come out right – Until I tasted the smoked salmon. It’s dense, smoky, firm and intensely flavorful… and my brain said pot pie…. pot pie… mix it with that … pot pie… frozen Coho you got stored away… pot pie… make it now!
But it can’t just be like a chicky pot pie with chicken scratched out and fish penciled in. It has to lift the salmon up and twirl it around and make it sing (much like those live salmon are doing up there in the streams). And since I’ve just harvested my bounty of sweet potatoes, I decided to start out by replacing white potatoes for something of color.
Salmon Pot Pie
A couple of things – I’ve used a ready made crust just because it’s easier that way – feel free to make your own. Also, I’ve added in a 1/2 teaspoon each of fresh lavender leaves and mint to bolster the herbs de Provence a bit. If you don’t have any – feel free to sub in a teaspoon of fresh tarragon instead. As for the Jameson’s, I wanted that boost that Irish Whiskey has, but since I’m showcasing salmon here, I really didn’t want the heaviness of wine to overpower things.
Serves 4 to 6
1 Readi-Made Pie Crust
8 Ounces Fresh Salmon
4 Ounces Smoked Salmon
1 Medium Sweet Potato – Diced (about 1 Cup)
1 Medium Yellow Onion – Diced
1 Red Bell Pepper – Seeded and Diced
1/2 Cup Celery
1 Bay Leaf
1 Teaspoon Herbs de Provence
1/2 Teaspoon Lavender – Minced
1/2 Teaspoon Fresh Mint – Minced
2 Tablespoons Olive Oil
Salt and Pepper to taste
2 Teaspoons Flour
1 Tablespoon Oil
1 Cup Milk
1 Cup Chicken Stock
1/2 Cup Jameson’s Irish Whiskey
2 Quart Casserole Dish
Medium Sauce Pan
Small Zipper Bag
Preheat the oven to 350
Cube the salmon (both) into 1″ pieces
In the sauce pan, add the olive oil, onions, peppers, celery, fresh herbs and bay leaf – saute over medium heat until the onions are translucent – remove from the heat and set aside
Place the diced potato in the small zipper bag and micro on high for 2 minutes to soften slightly
add the potatoes to the other vegetables
Heat the tablespoon of oil in a sauce pan and add the flour – whisk until smooth and bubbly
Add the cup of milk and whisk until it begins to thicken
Add the stock, whiskey, herbs de Provence and bring back to a boil – set aside
Add the salmon (both) pieces to the vegetable mixture and carefully fold the white sauce into the mix
Pour the filling into the casserole dish
Roll out the crust and fit over the top of the prepared pie
Seal the edges against the side of the casserole
roll out the extra dough and cut a couple of badly formed fish to adorn the top of the pie
Brush the crust with egg wash, place the crust fish, and cut several vent holes in the top to prevent boil-over
Bake at 350 for 40 minutes (or until the crust is evenly browned)
*For legal purposes, I am disclosing that for my participation in this year’s Fresh Catch Crew, Copper River Wild Salmon is supplying me with fresh fish for use in the recipes posted.
Now.. about that giveaway…
Like I said, I won a case of smoked salmon. Since I’m a generous kind of guy… and it’s a CASE of Smoked Salmon – I’m going to share it with you.
All you have to do is – Comment on this post about the recipe – or comment on the Salmon Pot Pie photo on Plate Fodder’s Facebook page , and I’ll give you one of the jars. I’ll give them away until they’re all gone. So – no real hoops to jump through – no guessing if you’re the correct caller – just be one of the first 12 people.
Until next time…