Move over Salmon, Smoked Taz Trout Wellington Pie Steals the Show

A Wellington Pie is meant to be a show-stopper. Something for your guests to ooh and aah over. It's a labor of love so time-consuming that you simply must compliment the chef. There's a lot to love about a dish like that. But also a lot of effort to slog through. For this version, imagine all of that impact, but with far less time and effort needed. The best of both worlds!

Instead of painstakingly wrapping meat in pastry, Sugartown's Smoked Salmon Wellington Pie is constructed in a few simple layers in a cast iron pan. In fact, this recipe is a one pan meal. 

Choose either smoked salmon or a Tasmanian trout which is quite similar in flavor profile when compared to smoked salmon as your main ingredient. The fish is folded gently into a simple but flavorful filling made with spinach artichoke dip. This all results in a pie that is fluffy and flaky on top but still rich and creamy throughout. We can't recommend this recipe more for a shared family meal on a crisp fall day.

Ingredients:

• 3 Tbsp. unsalted butter
• 2 ½ Tbsp. all purpose flour
• 1 ½ cups whole milk
• ⅓ cup Parmesan cheese, grated
• zest of 1 lemon
• 4 Tbsp. fresh dill
• 16 oz. Spinach artichoke dip (select your favorite)  
• 5 oz. spinach leaves 
• 8 oz. Sugartown Smoked Alaskan Salmon or Tasmanian Smoked Trout, broken into pieces
• 1 sheet puff pastry, thawed
• 1 egg, beaten 

Instructions:

1. Preheat Oven & Prepare Sauce:

Preheat your oven to 400°F. Heat a 12-inch oven-safe skillet / cast iron over medium heat. Add butter and melt. Sprinkle in the flour, stirring until combined and bubbling for about 2 minutes. Gradually whisk in the milk until the mixture simmers and thickens. Stir in Parmesan cheese until melted and smooth (optional).

2. Flavor the Filling:

Reduce heat to low and mix in your favorite spinach artichoke dip, lemon zest, and dill. Remove from heat, then fold in the fresh spinach leaves until just wilted. Gently fold in Sugartown Smoked Salmon, keeping the chunks intact for a tender, buttery texture.

3. Assemble with Puff Pastry:

Lightly roll out the puff pastry sheet and cut into 16 squares. Arrange the pastry squares over the salmon mixture in the skillet, slightly overlapping. Brush the pastry with beaten egg.

4. Bake:

Carefully transfer the skillet to the oven and bake for 22-25 minutes, or until the puff pastry is golden brown and puffy.

5. Rest & Serve:

Remove the pot pie from the oven and let it rest for 10 minutes before serving.

• Keep the Puff Pastry Cold: Cut the pastry into squares and refrigerate until just before adding them to the filling. Cold puff pastry results in the flakiest crust.
• Chunky Salmon, Perfect Texture: Flake the Sugartown Smoked Salmon into larger pieces to preserve its tender, buttery texture during baking.
• Dip Consistency Matters: Use a cream cheese-based spinach artichoke dip for the filling to ensure a creamy texture. Avoid sour cream-based dips, as they may separate during baking.

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat gently in a skillet with a splash of milk or stock over low heat until warmed through.

Enjoy the rich, smoky flavors of Sugartown Smoked Salmon in this comforting pot pie! See additional recipes on our blog and more inspirations on Pinterest!