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Pie with pink salmon and peas
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Ingredients
Directions
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Preheat the oven to 200ºC. Melt the butter and fry the shallot in it. Sprinkle the flour over it and bake for about 1 minute. Add the stock while stirring and stir to a smooth, bound sauce.
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Add the crème fraîche and then the peas and the potato cubes.
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Remove the skin and any grits from the salmon and scoop the salmon through the pea-potato mixture. Season with salt and pepper and parsley.
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Put the salmon mixture in the containers. Roll out the puff pastry into a round dough piece that is 2-3 cm larger than the containers. Moisten the edge of the containers. Place the dough on the oven dish as a lid and press well.
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Brush the dough with egg and make a notch in the middle. Fry the salmon steaks in the preheated oven for 25-30 minutes until brown and crispy.
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Nutrition
460Calories
Sodium0% DV0g
Fat38% DV25g
Protein40% DV20g
Carbs12% DV37g
Fiber0% DV0g
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