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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
4 large leeks |
2 tablespoons unsalted butter |
2 1/4 pounds skinless boneless salmon fillet |
1/4 cup chopped fresh dill leaves |
1 teaspoon freshly grated lime zest |
1 1/2 teaspoons coarse salt |
1/4 teaspoon freshly ground black pepper |
1 large egg |
1 tablespoon water |
a 17 1/4-ounce package frozen puff pastry sheets (thawed according to package instructions) |
sour-cream chile sauce |
Directions:
1. Cut white and pale-green parts of leeks crosswise into 1/2-inch-thick slices. In a bowl of cold water wash leeks well and lift from water into a colander to drain. Pat leeks dry. In a large skillet cook leeks in butter over moderate heat, stirring, until tender, about 12 minutes, and cool. Cut salmon into roughly 3/4-inch pieces and in a bowl toss with leeks, dill, zest, salt, and pepper until combined well.
2. In a small bowl whisk together egg and water to make an egg wash. On a lightly floured surface with a lightly floured rolling pin roll 1 puff pastry sheet into a 10-inch square and the other into a 12-inch square. Transfer 10-inch pastry square to a floured large baking sheet and mound salmon filling in center, forming a round 8 inches in diameter. Brush edges of pastry evenly with some egg wash. Carefully drape remaining pastry square over salmon and gently press edges together to seal. With a sharp knife trim edges of pastry to form a 10-inch round. Crimp edges and cut 4 steam vents on top of crust. Brush crust evenly with some remaining egg wash. Chill pie, loosely covered, at least 1 hour and up to 3.
3. Preheat oven to 400°F.
4. Bake pie in middle of oven until pastry is golden brown, about 30 minutes.
5. Serve pie warm or at room temperature with sauce.
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