Fish pie with spicy rice and salmon
8 servings
50 minutes
Fish pie with spicy rice and salmon is a refined dish of European cuisine that combines airy puff pastry, flavorful curry rice, and tender salmon fillet. This pie resembles traditional fish casseroles but features a crispier texture and richer flavor. The light spiciness of curry enhances the fish's tenderness, while chives add fresh notes. Serving with dill and lemon makes it perfect for a festive dinner or cozy family gathering. The golden crust, juicy filling, and aroma of spices create a harmony of flavors capable of captivating any gourmet.
1
Preheat the oven to 210°C or 190°C with the fan on.
2
Line two baking trays with parchment paper.
3
Melt the butter in a pan over medium heat and cook the leeks, stirring, for 5 minutes or until soft. Add the curry powder and cook for 1 minute or until fragrant. Then transfer to a bowl and mix in the rice.
- Butter: 20 g
- Leek: 1 piece
- Curry powder: 2 teaspoons
- Rice: 1 glass
4
Roll out a piece of dough on a prepared baking sheet and place 1/4 cup of rice mixture at one end of the dough, leaving 1 cm from the edge. Top with a piece of salmon and sprinkle with 1/4 chives.
- Puff pastry: 2 pieces
- Rice: 1 glass
- Salmon fillet: 250 g
- Chives: 1 bunch
5
Cover the salmon with the other end of the dough and press the edges with a fork or seal the edges with folds.
- Puff pastry: 2 pieces
6
Repeat the manipulations with the remaining dough and filling to make 4 pies.
7
Bake for 20 minutes until the dough rises and turns golden.
8
Garnish with a sprig of dill and serve with lemon wedges.
- Dill: 1 bunch
- Lemon: 1 piece
