Enjoy this recipe for a salmon pot pie. An original festive dish combining salmon and seasonal fruit, playing on textures due to the crispness of the puff pastry.
Start by cutting the salmon into large 2 cm cubes. In a hot pan, with a drizzle of olive oil, sear the salmon pieces on all sides for no more than one minute. Transfer them to a bowl.
Peel 5 clementines, separate them into segments, then cut them in half. Add them to the bowl. Squeeze the sixth one above the bowl along with the lime.
Chop the cashews, finely chop the coriander, and finely dice the shallots. Mix everything with the salmon, then season with salt, pepper, add chili, and a generous drizzle of olive oil.
Distribute the mixture into your ramekins, filling them to the top so that the pastry doesn't break through later.
Roll out the puff pastry and cut out 4 discs slightly larger than the ramekins. Cut out stars or other shapes from the scraps to decorate the tops of your pies.
Place the pastry discs on top of each ramekin, folding them neatly over the sides. Be careful not to create holes by pressing on the edges. However, make a small hole a few millimeters in the center with the tip of a knife to allow steam to escape. Brush once with egg, then add the decorations on top and brush them as well.
Place the pies in the oven for 20 minutes, keeping an eye on them.
To finish, once well browned, take them out of the oven and enjoy with a fresh salad.
0 servings
4
EN 
TH