Salmon And Brie Pie Recipes

SALMON AND BRIE PIE

Steps:

• Preheat oven to 200c.
• Lay 1 sheet of pastry in pie dish, prick with a fork, cover with baking paper and then pour over a layer of dried beans, rice or lentils and bake in the oven for about 12 minutes. Remove, remove the foil and filling (and discard or save for your next pie.).
• Meanwhile, melt the butter, add the diced onion and cook until softened but not coloured. Add the flour and cook, stirring for about a minute. Add the milk and whisk until smooth and thickened.
• Remove from the heat and add in the lemon juice, salmon, brie, green onion, dill leaves and pepper (I tasted here and found it didn't need any salt).
• Brush a little milk around the edge of the pastry bottom, pop on the top and trim to fit your pie dish. Brush more milk across the top. Prick a few holes in the top pastry to allow steam to escape.
• Cook for 10 minutes at 200c then reduce the oven temp to 180c and cook a further 20 minutes or until golden brown.
• We ate ours served with a leafy grean salad dressed with lemon infused olive oil and white wine vinegar.

SMOKED SALMON AND BRIE PIZZA

Steps:

• To prepare the Brie, discard the rind and cut the cheese in small pieces.
• Slice the onion very thinly and quarter the slices. Separate the onion pieces.
• Cut the salmon into small pieces.
• Prepare the dough and preheat the oven as directed in the basic recipe. Shape the pizza dough.
• Divide the dough and roll into small pies, about 3 to 4 inches in diameter. Prick dough all over with the tines of a fork, then brush with olive oil.
• Transfer the pie to the preheated baking surface and bake until the crust just begins to brown, about 6 minutes.
• Remove from the oven and cover with the cheese, leaving a 1/2 inch border around the edges.
• Arrange the salmon and onion on top and drizzle evenly with olive oil.
• Return to the oven and bake until the crust is golden brown and puffy, the cheese begins to melt and the salmon is heated through, about 4 minutes.
• Remove from the oven to a cutting tray or board and lightly brush the crust with olive oil.
• Garnish with the dill.
• Slice and serve immediately.
• Recipe found on the Chatelaine recipe forum site. - - - - - - - - - - - - - - - - - -

SALMON BRIE BAKE

Steps:

• Cut the brie into 1-inch cubes. You may want to remove the rind, but this is not necessary.
• Cube the bread likewise.
• Chop the scallions.
• Combine the cheeses and bread in a large bowl. Spread out in a baking dish.
• Whisk the eggs, half and half and salt. Pour the egg mixture over the salmon.
• Refrigerate for four hours (optional).
• Bake for 50 minutes in a pre-heated 350 degree oven.

BRIE SMOKED SALMON STACKERS

Steps:

• slice french baget in half inch slices an arrange of a cookie sheet.
• drizzle baguet with olive oil.
• scoop one dab of brie softened at room temperature onto each piece of bread.
• cut salmon into equal portions and place on top of brie.
• cook for 375 degrees for 8-10 minutes.
• brush the salmon lightly with the grey poupon mustard.
• sprinkle with pepper to taste.

SMOKED SALMON AND BRIE QUICHE

Steps:

• Bake shell according to directions and cool.
• Whisk cream, eggs and cayenne.
• Scatter onions, cheese and salmon evenly all over bottom of pie shell.
• Carefully pour in cream mixture.
• Bake for approximately 30-35 minutes in the centre of 350 oven, until set and golden.
• Cool 5 minutes before slicing.