Recipe By Paul Cairney
Published Jul 10th
Prep 20m Cook 40m Additional 5m Ready In 1h 5m
Servings 2 pot pies Calories 565.5

I was looking to make some warm comfort food on a cold winter day. I was thinking chicken pot pie but wanted to try something different, though along the same lines – served in a individual baking dish with a creamy sauce, and topped with puff pastry. Sounds like chicken pot pie but I wanted salmon! I looked at some fish pie recipes but nothing I found came in that familiar comforting form. So I set out on my own and this is what I came up with! Hope you enjoy it.

Recipe Ingredients

  • 3 cups clam juice
  • 1 (3 ounce) salmon fillet, skin removed
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 carrot, peeled and diced
  • 1 stalk celery, diced
  • 1 small leek, diced
  • 1 shallot, minced
  • 3 tablespoons all-purpose flour, or as needed
  • 1 cup heavy whipping cream
  • 3 tablespoons chopped fresh dill, or to taste
  • ½ lemon, juiced, or to taste
  • salt and ground black pepper to taste
  • 10 medium shrimp, peeled and deveined
  • 1 ½ ounces smoked salmon, chopped
  • ½ sheet frozen puff pastry, thawed

Cooking Directions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease two 2-cup baking dishes.
  2. 2 Bring the clam juice to a simmer in a small pot. Place salmon fillet into clam juice; poach until fish flakes easily with a fork, about 10 minutes. Remove salmon to a plate; reserve poaching liquid.
  3. 3 Heat olive oil and butter in a skillet over medium heat. Stir in carrot, celery, leek, and shallot; cook and stir until vegetables are tender, about 5 minutes. Whisk flour into vegetable mixture; cook and stir until flour is golden, about 5 minutes.
  4. 4 Whisk reserved poaching liquid and cream into vegetable mixture; return to a simmer and cook, stirring occasionally, until sauce thickens, about 3 minutes. Stir dill and lemon juice into mixture; season with salt and pepper.
  5. 5 Break salmon fillet into bite-size pieces; divide into prepared baking dishes. Cover salmon with 1/3 the sauce; layer 5 shrimp into each dish. Cover shrimp with 1/3 the sauce; divide smoked salmon evenly into each dish. Top with remaining 1/3 the sauce.
  6. 6 Roll out puff pastry sheet 1/8-inch thick on a lightly floured surface. Cut two pastry circles large enough to cover the baking dishes and place one circle over each dish. Place dishes on a baking sheet.
  7. 7 Bake in the preheated oven until pastry is risen and golden brown, about 15 minutes. Cool for 5 minutes before serving.

Nutrition Facts

  • Calories 565.5
  • Carbohydrate 25.1 g
  • Cholesterol 153 mg
  • Fat 45.5 g
  • Fiber 1.5 g
  • Protein 15.2 g
  • Saturated Fat 21.3 g
  • Sodium 686.6 mg
  • Sugar 2 g


  1. Cut down by 1/4 the clam juice. Could add some canned clams. Flaky pastry done before the 15 minutes to bake. Try with cornbread crust from frozen cornbread sticks. Had to add more flour to try to the thicken the mixture.
  2. This was absolutely 5star delicious! I actually used 3 cans canned clams versus clam juice...poured it into a small pot and steamed the salmon atop it all. It was perfect! Thanks for this amazing recipe!
  3. mixed in other fishes in small amounts cod whitefish salmon and shrimp this tasted fantastic and I am not a fish person but anything will go in this sauce did not have shallots or leeks but was good anyhow. not crazy about the puff pastry shell so I am going to try regular pastry next - Read more ...
  4. I substituted scallops for the shrimp. My family loved it definitely will make again.