Salmon Pot Pie

From a few simple ingredients, with careful nurturing, you can create something that rises, and changes.

To inspire your cooking, here is a recipe we think is a perfect pairing for Dough Pinot Noir. Dough can take many forms, and whether the star of the dish or a special component, we think it’s worth showcasing

PAIRS WITH dough pinot noir

The bright red fruit flavors and warm, spicy/earthy tones of Pinot Noir go great with salmon.

Salmon Pot Pie

Salmon Pot Pie

The Dough Team
Course Main Course
Servings 4


The Puff Pastry

  • 1 10- inch sheet frozen puff pastry such as Dufour, thawed
  • All-purpose flour for dusting
  • Heavy cream for brushing onto the pastry

The Filling

  • 16 ounces sustainably-sourced boneless skinless salmon fillet, cut into 1-inch pieces
  • Kosher salt and freshly ground black pepper as needed
  • 1/4 cup unsalted butter plus more for greasing
  • 3/4 cup finely diced shallots
  • 1 cup sliced carrots about ¼-inch thick
  • 1/2 cup diced fennel plus 2 tablespoons chopped fennel fronds
  • 1 cup sliced yellow fingerling potatoes about ¼-inch thick
  • 3 tablespoons all-purpose flour
  • 2 cups fish or vegetable broth
  • 1/4 cup heavy cream
  • 1/2 cup frozen peas
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • A pinch of cayenne pepper


To prepare the puff pastry:

  • Preheat the oven to 375 degrees.
  • Line a sheet pan with parchment.
  • Unfold the pastry dough, place onto a lightly floured work surface.
  • Use a paring knife to cut out a round that will fit over the top of a 1½ quart round baking dish.
  • Cut several slits in the center of the dough round, and transfer to the prepared sheet pan; refrigerate for 15 minutes. (If you like, use the leftover dough to cut out various shapes for decorating the pastry round.)
  • Lightly brush the pastry with cream, and bake until golden brown and puffy, about 22 minutes.

To make the filling:

  • Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.
  • Grease the baking dish with butter.
  • Melt the butter in a large saute pan or skillet.
  • When the butter is bubbly, add the shallots, carrot, and fennel; cook until just tender, about 6 minutes.
  • Stir in the potatoes, and season with ½ teaspoon salt and ¼ teaspoon pepper.
  • Add the flour, and cook until nutty, about 2 minutes.
  • Stir in the broth and cream; bring to a boil, then reduce the heat and simmer for 4 to 5 minutes until sauce thickens, stirring frequently.
  • Remove from the heat, and fold in the salmon, peas, lemon zest and juice, chopped fennel fronds, and cayenne.
  • Pour the filling into the prepared baking dish.
  • Place the par-baked pastry round on top, and bake until the filling is bubbly and the salmon is cooked through, about 20 minutes.
  • Let the pot pie rest for 10 minutes, then serve.
Wine Category Pinot Noir

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