The BEST and easiest Salmon Pie with Mushrooms. Made with ready-rolled puff pastry and packed with succulent salmon, button mushroom and a hint of lemon and aromatic tarragon. It’s the perfect family or dinner party meal. It’s also delicious cold for picnics, parties and lunch-boxes. Make with gluten free puff pastry.
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The BEST Salmon Pie with Mushrooms and Gluten Free Pastry
I’ve been making this Salmon Pie with Mushrooms for over 30 years. Why? Because it’s the BEST and EASIEST recipe for salmon pie I’ve ever found… It’s quick and simple and makes the most perfect meal whether for the family or a dinner party. It’s fancy enough to wow guests, yet because it can be made with ready-to-roll (or ready-rolled) puff pastry, it’s within the grasp of even the most cautious cook.
Actually, I’ll go one step further… This Salmon Pie is one of my all-time favourite pies! Stuffed with fresh succulent salmon, button mushrooms, a hint of lemon and aromatic tarragon, there’s enough to feed 6 people comfortably and if there’s any left over, it’s delicious cold too! So, it’s super-versatile as well as super-delicious.
Salmon Pithivier – Salmon Pie in every way, but it’s round
The observant of you may be questioning why my gluten free Salmon Pie is round. And it’s a good question… But the answer all comes down to when I took the photographs. Yes… I apologise, but they are a little old. I really should take more, but I’m lazy and if there’s lunch to be served, I’d rather get on and eat it.
But I digress… The reason the pie is round, is because it was made with the early version of Jus Rol ready-rolled gluten free Puff Pastry (way back in 2017). And at that time, without apparent reason, Jus Rol chose to create their gluten free pastry as a circle 🤷♀️. At the time, it caused much irritation for its lack of practicality… However, it also resulted in plenty of circular creativity, finding ways to use it. From Spanakopita Galette and easy Pizza Galette and of course this gorgeous Gluten Free Salmon Pithivier pie, it was lots of fun.
Of course, no sooner had I shared my gluten free Salmon Pithivier, than Jus Rol reverted to making rectangular pastry… But hey! Pithivier doesn’t discriminate… It can be made with straight sides too 🤭.
Of course, if you do want to make a round Salmon and Mushroom Pithivier, then choose a puff pastry that is ready-to-roll (rather than pre-rolled) or make your own. On the commercial side in the UK, Genius frozen ready to roll puff pastry is a good option.
Do I have to use puff pastry (gluten free or otherwise)?
Although technically, Salmon Pie could be made with an alternative pastry such as shortcrust, I need to be honest… The pie really isn’t quite the same without puff pastry. Puff is the key to a light, crisp, flaky exterior and a whole upgraded level of ‘eye-candy’, that leaves the mouth watering and the heart swooning.
And therein lies the rub for those of us destined to eat gluten free forever more…Making gluten free puff pastry is not a quick thing and there are very few commercially available options out there. Yep.. Another thing wheat-eaters take for granted. However, they are starting to appear (although variable in quality and bake). And no doubt with time, there will be new products brought to the shelves.
What’s in gluten free Salmon Pie with Mushroom?
There are actually very few ingredients needed to make my Salmon Pie with Mushrooms. I did say it was easy peasy! You’ll need…
- Puff Pastry (obviously) – Commercial or homemade… Ready-to-roll or ready-rolled.
- Raw salmon fillets (de-skinned and de-boned) – Don’t panic, you can buy them already prepared.
- Mushrooms – I use button mushrooms because they look better when cooked, but any mushrooms are good.
- A sprinkle of aromatic Tarragon (fresh or dried) – It has a lovely hint of aniseed, but feel free to sub with an alternative such as dill, parsley, or thyme.
- Lemon Juice – to add a little tartness against the rich pastry.
- Salt and Pepper to season.
- An Egg or some Milk to glaze.
Can I use tinned salmon to make this Salmon Pie recipe?
Yes. Although my Salmon Pie is definitely better made with fresh salmon, it is still good with tinned salmon. In fact, back in the day when I started making it, I always used tinned salmon. It was all we had available. Fresh salmon was really hard to source and super-expensive, so tinned had to do. (If you used tinned, you will need 2 to 3 larger tins probably).
I honestly can’t remember the last time I bought a tin of salmon however.
Avoiding a gluten free ‘soggy bottom’
For anyone who has ever tried making a filled pie using commercial gluten free puff pastry, soggy bottoms are often hard to avoid. However, I’ve found that it can help to use a filling (like the one shared here) that is less ‘wet’. But also, to try and cook the pie quickly after it has been made (allowing less time for any moisture to absorb into the pastry). And/or preheating the baking tray and sliding the pie onto the hot baking sheet before popping in the oven.
Just be sure to check that the pie will fit the baking sheet before it is heated. And pre-make the pie on baking paper and a flat base (such as a firm chopping board), to allow easy transfer by sliding the whole pie on the baking paper, rather than lifting. The pie is more likely to stay intact that way.
Is this Gluten Free Salmon Pie safe for people with Coeliac Disease (Celiac)?
Yes. Providing it is made using certified gluten free puff pastry, this Salmon Pie with Mushrooms is completely safe for people with Coeliac Disease (Celiac). All other ingredients are fresh, with no obvious risk of gluten either hidden or through production contamination.
Is this Salmon Pie also dairy free and egg free?
Yes… Again, providing the pastry used is dairy free and egg free as well as gluten free. This Salmon Pie contains no other dairy. And egg is only used to glaze the raw pastry for a nice colour and sheen… A process that can be easily be achieved using a sub of dairy free milk!
How to serve Salmon Pie with Mushrooms
If serving Salmon Pie hot, it can be delivered to the table straight from the oven (always best on a pretty serving plate). I usually serve mine with either plain baby or new potatoes topped with a little butter and a sprinkle of herbs. Or with Roasted Baby Hasselback Potatoes… divine!
For veg, something ‘green’ works perfectly… Maybe some fresh, steamed green beans, a little roasted asparagus or broccoli, or some perfectly cooked Pan-Fried Brussels Sprouts.
But Salmon Pie with Mushrooms is also amazing cold! And that makes it a great addition to the party buffet table, at a gluten free picnic, in the lunch box, or as a light lunch. Serve with potato salad and mayo, or a light green salad on the side.
Ready to make my gluten free Salmon Pie with Mushrooms?
I hope you love my Salmon Pie with Mushrooms as much as we do. If you do make it, let me know what you think. Leave a comment at the bottom of the post, rate the recipe and tag me on social media (#glutenfreealchemist) with stories of yummy lunches and entertaining. You can find me at Facebook, Instagram, Pinterest and Twitter.
For everything else, we have a huge recipe bank of gluten free yumminess to inspire you in the kitchen… Savoury and sweet. Just head over to our Gluten Free Recipe Index… Put your feet up and browse the hundreds of photos. Click on each and every one to find your next bake or make. All shared with my love… for FREE.
More delicious savoury pies at Gluten Free Alchemist…
Salmon Pie with Mushrooms
- large baking tray
- kitchen foil
- sharp knife
- mixing spoon
- 600 g puff pastry 2 packs/sheets ready-rolled/ready-to roll. Gluten free/dairy free/egg free as required
- 3 to 4 fillets raw salmon de-skinned & de-boned
- 100 g button mushrooms or other mushrooms – cut into small cubes
- fresh tarragon (couple of sprigs) chopped – or 2 to 3 teaspoons dried
- ½ small lemon juice (or to taste)
- black pepper and sea salt to season
- 1 egg lightly beaten (for egg-wash) (or (dairy free) milk if dairy free or egg intolerant)
Prepare filling first
- Pre-heat the oven to 180 C/350 F/Gas 4.
- Parcel-wrap the salmon in foil with a little salt and pepper and bake for about 10 to 15 minutes until cooked, but still moist.
- Remove from the oven and flake the salmon flesh.
- In a bowl, mix together the salmon, chopped mushrooms, tarragon, a little lemon juice (to taste) and seasoning (to taste). Set aside to cool completely.
Filling and cooking the pie
- Pre-heat the oven to 200 C/400 F/Gas 6.
- To assemble the pie, lay a large piece of baking paper on a large baking tray (it will need to be big enough for the pastry to lie flat). Or – if heating the baking tray first – see NOTES, lay the baking paper on a large flat chopping board.
- (If not using ready-rolled pastry, roll out and cut the pastry using a flour dusted surface lined with baking paper and rolling pin. Cut into large circles if preferred).
- Place one of the pastry sheets on the baking paper and spoon the cold salmon filling on top, spreading towards the edges, but leaving a 2 cm pastry border clear (without topping).
- Brush the pastry edge with a good coating of egg wash/milk and then place the second sheet of pastry over the top of the salmon filling, sticking the edge of the top sheet to the bottom sheet. The top pastry should fit over the filling curve and stick to the bottom sheet, but still leave a margin on the bottom pastry sheet of about 1½ cm.
- Egg wash the edges of the top pastry sheet where it joins the bottom sheet (to make a sticky edge) and carefully fold (or roll) the bottom sheet over on itself, until it sticks over the top sheet. This will form a seal to the pastry edge and also tidy the sides. Press down lightly to secure.
- Use a sharp knife to lightly score (but not cut through) the pastry top in an attractive pattern (optional).
- Use a skewer or the tip of a knife to pierce a small hole in the centre of the pie (to allow steam to escape).
- Egg-wash the whole top surface to glaze (or brush with milk if egg-intolerant).
- Place in the oven and bake for approximately 20 to 25 minutes until golden and crisp. (NOTE – If the baking tray has been pre-heated, remove from the oven and quickly but carefully, slide the uncooked pie onto the tray to bake (with it's baking paper sheet base), immediately placing back in the oven..
- Once cooked, remove from the oven and leave to sit on the tray for about 5 minutes to cool, before carefully transferring to a serving plate.
- Serve hot or cold.
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist