3 salmon casserole recipes that make any day better

The creaminess of the puree, with the succulence of the filling make the salmon pie the perfect recipe to please kids and adults alike – especially those who love to eat very warm and comforting things.

In addition to the base recipe, we also show two versions: one with spinachto encourage the youngest to eat vegetables and another one with shrimp, for when you want to give this delicacy a more refined touch.

And the best of all is that you can take advantage of making the recipe to create another special moment. in family, in which everyone helps. You’ll even know better, believe me!

salmon pie

Ingredients

• 1 pack of 200g of mashed potato
• 4 salmon steaks
• 2 ripe tomatoes
• 2 onions
• 1 clove of garlic
• 1 egg
• 3 c. butter soup
• 2 c. olive oil soup
• 3 c. white wine soup
• 1 c. tomato pulp soup
• 1 c. mustard soup
• 15 basil leaves
• qb milk
• nutmeg qb
• chilli qb
• salt and pepper qb

preparation method

• Prepare the mashed potatoes according to package directions.
• Also, add 2 tablespoons of butter, season with salt, pepper and a pinch of nutmeg. Stir well.
• Peel and finely chop the onions and garlic.
• Wash the tomatoes, remove the seeds and cut into pieces.
• Heat a pan with 1 tablespoon of olive oil, the onion and garlic and let it cook for 10 minutes.
• Add the tomato pulp and cook for another 5 minutes, stirring constantly.
• Then add the tomato, mustard, white wine and a little chilli and let it cook over low heat until the tomato is soft.
• Season the salmon fillets with a little coarse salt and pepper.
• Grill with the remaining oil, until golden on both sides, but not too dry. Let it cool.
• Remove the pan from the heat, add the rest of the butter and pass with the hand blender.
• Add the flaked salmon without skins and bones and the basil leaves broken by hand and wrap them around.
• Pour half of the puree into a ceramic or Pyrex tray, spread the salmon mixture, cover with the rest of the puree, smooth and brush with the beaten egg.
• Place in a preheated oven at 200º for 10 minutes.

Salmon Pie with Spinach

Ingredients

• 600g of salmon fillets
• 250gr of cleaned spinach
• 1 sachet of mashed potato
• 4 c. olive oil soup
• 1 yolk
• salt and pepper qb

preparation method

• Wash the spinach well and cook in salted water for 3 minutes.
• Remove the skin and bones from the salmon fillets, cut into cubes and season with salt and pepper.
• Heat a frying pan with 3 tablespoons of olive oil.
• When very hot, add the salmon cubes and cook over a high heat, stirring gently from time to time, for 5 minutes.
• Then add the well-drained spinach and stir.
• Spread a ceramic or pyrex tray with the remaining oil and add the previous mixture.
• Turn on the oven at 200º.
• Prepare the mashed potatoes as indicated on the packaging.
• Then spread on top of the salmon mixture and brush with the beaten egg yolk.
• Place in the oven for 20 minutes.

Salmon Pie with Shrimp

Ingredients

• 1 onion, peeled and cut into quarters
• 3 cloves of garlic
• 1 bay leaf
• 250ml of cream
• 250ml of milk
• 800g of salmon fillets
• 300gr peeled raw prawns
• 1 thread of olive oil
• 1 c. butter soup
• 2 leeks, cut into thin slices
• 30g of wheat flour
• Salt and pepper. qb
• 1 handful of parsley leaves
• 750g potatoes, peeled and cut into pieces
• 50 ml of hot milk
• 70gr butter
• ground nutmeg, qb
• grated cheese for gratin

preparation method

• Arrange the onion and garlic cloves and place in a wide pan, together with the bay leaf, cream and milk.
• When it starts to boil, lower the heat and dip the salmon fillets, letting them cook for 3-4 minutes.
• Remove the fish and strain the liquid, reserving both.
• Melt the butter in a pan, along with the oil.
• Add the leek and let it sweat for a few minutes until soft.
• Mix in the flour and cook, stirring constantly, for a few more minutes.
• Gradually add the reserved fish cooking liquid and cook, stirring constantly, until it thickens and reaches the consistency of a sauce.
• Season well with salt and pepper to taste and stir in the chopped parsley.
• For the topping, cut the potatoes into pieces and cook in salted water for 15-20 minutes, until soft.
• Drain well and crush with a potato masher until smooth.
• Add the butter and hot milk and mix until well incorporated.
• Season well with salt, pepper and nutmeg.
• Preheat the oven to 180º.
• Cut the fish into medium-sized pieces and add to the sauce, together with the prawns and wrap it around.
• Place in a baking dish and cover with spoonfuls of the mashed potatoes.
• Sprinkle a generous layer of grated cheese on top.
• Bake in the oven for 30 minutes, until golden.