Simple Salmon Pie

• Seafood

  • 2 lb Salmon, fillet

• Produce

  • 1 handful Basil, fresh
  • 1 handful Dill, Fresh
  • 1 tsp Lemon, zest

• Refrigerated

  • 1 Egg yolk

• Condiments

  • 1 tbsp Grain mustard

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Salt
  • 1 Salt and pepper

• Drinks

  • 5 tbsp Ice water

• Dairy

  • 14 2/3 tbsp Butter, unsalted

Found on yummyaddiction.com

Ingredients

• 2 lb. (about 900g) salmon fillet (de-boned, de-skinned)
• a handful of fresh dill, chopped
• a handful of fresh basil, chopped
• 4 tablespoons (60g) unsalted butter, softened to room temperature
• 1 teaspoon lemon zest
• 1 tablespoon grain mustard
• salt and pepper (to taste)
• 2½ cups (240g) all-purpose flour, sifted
• 1 teaspoon salt
• ⅔ cup (150g) unsalted butter, cold
• 5 tablespoons ice water
• 1 egg yolk

Directions

• By hand or in a food processor, mix flour, butter, and salt until crumbly.
• After that transfer flour mixture to a medium bowl. Add the ice water and mix with a fork until stiff dough forms.
• Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
• Preheat oven to 375°F. Line a baking tray with a piece of foil, and brush over a little oil.
• Mix the softened butter with chopped fresh herbs and the lemon zest.
• Cut the salmon fillet into 2 equal-sized pieces and season with salt and pepper.
• Spread the butter mixture over one side of the fillet (on the boned side) and the mustard on the other fillet.
• Sandwich the two pieces together (skin side out).
• Take the pie crust dough out of the fridge. On a lightly floured work surface, roll out the pastry and enclose the salmon, carefully sealing the edges.
• Glaze it with the beaten egg yolk and score a criss-cross pattern on top of the pie, using the back of a knife.
• Bake in the oven for about 20 minutes, or until the crust is golden brown. Then remove and allow to cool slightly before serving. Enjoy!