Best Salmon Brie Bake Recipes

SALMON AND BRIE PIE

Salmon and Brie Pie image

Russ and I bought individual ones of these in Tasmania. This is my attempt to recreate them (and I think I got them better than right). I made 1 pie in an 8 inch pie dish using pre rolled sheets of short crust (which is how we get it in Australia).

Provided by JustJanS

Categories Savory Pies

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 sheets shortcrust pastry
2 tablespoons butter
1 small onion, finely diced
2 tablespoons flour
1 cup milk
2 teaspoons lemon juice
200 g brie cheese, cut into small wedges
300 g smoked salmon (I used chunky off-cuts)
2 green onions, green ends only, finely sliced
1/2 teaspoon dill leaves
fresh ground black pepper
milk, to glaze

Steps:

Preheat oven to 200c.
Lay 1 sheet of pastry in pie dish, prick with a fork, cover with baking paper and then pour over a layer of dried beans, rice or lentils and bake in the oven for about 12 minutes. Remove, remove the foil and filling (and discard or save for your next pie.).
Meanwhile, melt the butter, add the diced onion and cook until softened but not coloured. Add the flour and cook, stirring for about a minute. Add the milk and whisk until smooth and thickened.
Remove from the heat and add in the lemon juice, salmon, brie, green onion, dill leaves and pepper (I tasted here and found it didn't need any salt).
Brush a little milk around the edge of the pastry bottom, pop on the top and trim to fit your pie dish. Brush more milk across the top. Prick a few holes in the top pastry to allow steam to escape.
Cook for 10 minutes at 200c then reduce the oven temp to 180c and cook a further 20 minutes or until golden brown.
We ate ours served with a leafy grean salad dressed with lemon infused olive oil and white wine vinegar.

SMOKED SALMON AND BRIE QUICHE

Smoked Salmon and Brie Quiche image

I found this in the latest (winter 2006) "Food & Drink" magazine put out by the LCBO (Liquor Control Board of Ontario). So many of their recipes are simple and so very tasty...just as this one is. I have used milk in the place of cream and it has worked out just fine. Makes a great meal with a nice green salad

Provided by Lambkyns

Categories Lunch/Snacks

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 (9 inch) frozen deep dish pie shell
1 cup 10% cream
3 eggs
1 pinch cayenne
3 ounces double cream brie cheese, cut into 1/2-inch pieces
3 ounces smoked salmon, cut in 1/2-inch slices
2 green onions, thinly sliced

Steps:

Bake shell according to directions and cool.
Whisk cream, eggs and cayenne.
Scatter onions, cheese and salmon evenly all over bottom of pie shell.
Carefully pour in cream mixture.
Bake for approximately 30-35 minutes in the centre of 350 oven, until set and golden.
Cool 5 minutes before slicing.

Nutrition Facts : Calories 162.6, Fat 11, SaturatedFat 3.6, Cholesterol 93.1, Sodium 229.9, Carbohydrate 9.6, Fiber 0.3, Sugar 0.3, Protein 6.1

BRIE SMOKED SALMON STACKERS

Brie Smoked Salmon Stackers image

I put this recipe together myself and it has become a huge party hit. For those smoked salmon lovers out there be sure to try this quick and simple recipe that is garanteed to please your guest. I love brie so I recomend the 12oz package!

Provided by Therapy Chef

Categories < 30 Mins

Time 20m

Yield 15 serving(s)

Number Of Ingredients 6

Ingredients

1 (12 ounce) package smoked salmon
1 (8 ounce) package of softened brie cheese (depending on how much you like cheese)
1 French baguette
1 teaspoon olive oil
1 teaspoon fresh coarse ground black pepper
1 tablespoon Grey Poupon Dijon Mustard

Steps:

slice french baget in half inch slices an arrange of a cookie sheet.
drizzle baguet with olive oil.
scoop one dab of brie softened at room temperature onto each piece of bread.
cut salmon into equal portions and place on top of brie.
cook for 375 degrees for 8-10 minutes.
brush the salmon lightly with the grey poupon mustard.
sprinkle with pepper to taste.

Nutrition Facts : Calories 165.2, Fat 6.5, SaturatedFat 3.1, Cholesterol 20.6, Sodium 479, Carbohydrate 15.9, Fiber 1, Sugar 0.2, Protein 10.2

THE BEST BAKED SALMON

The Best Baked Salmon image

This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons light brown sugar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1/4 cup panko breadcrumbs
1/2 cup parsley leaves, chopped
2 tablespoons unsalted butter, melted
1 1/2 pounds skin-on salmon fillet, preferably center-cut
1 tablespoon Dijon

Steps:

Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.