Salmon Pot Pie

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
• 1/2 lemon, juiced, or to taste
• Salt and ground black pepper to taste
• 10 medium shrimp, peeled and deveined
• 1 1/2 ounces smoked salmon, chopped
• 1/2 sheet frozen puff pastry, thawed

Directions

Preheat oven to 425 degrees F (220 degrees C). Grease two 2-cup baking dishes.

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.

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.

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.

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.

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.

Bake in the preheated oven until pastry is risen and golden brown, about 15 minutes. Cool for 5 minutes before serving.