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Salmon Tourtières

Made With:


Pepperidge Farm Patty Shells

Perfect for sweet or savoury fillings. Try Chicken à la King, Seafood Newberg, fresh fruit and whipped cream, to name just a few.

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Tip: Garnish with a few capers and serve with a lemon wedge.

Total Time

60 min.

Serving & Size

1 Tourtières

These easy and elegant individual tourtières made with Pepperidge Farm® Puff Pastry Shells have a rich salmon filling and buttery grated potato topping. They make an impressive addition to any menu.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving

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Step 2
Profit Per Meal

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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
butter 1 cup 125  mL
shallots, diced 1 cup 375  mL
garlic, minced 2 tbsp 30  mL
1. Melt 1/4 cup (60 mL/2 oz) butter in large skillet set over medium heat. Cook shallots and garlic for about 5 minutes or until tender. Let cool completely.
Weight Measure
salmon, chopped, cooked 5 cups 1 1/4  L
Yukon Gold potatoes, boiled, peeled and grated, divided (4 cups/1 L grated) 2 lb kg
eggs, beaten, divided
35% whipping cream 1 cup 75  mL
Dijon mustard 2 tbsp 30  mL
lemon zest 2 tbsp 30  mL
lemon juice 2 tbsp 30  mL
fresh dill, finely chopped 2 tbsp 30  mL
fresh chives, finely chopped 2 tbsp 30  mL
each salt and pepper, divided 2 tsp 10  mL
ground nutmeg 1 tsp mL
ground cloves
2. Stir together salmon, 2 cups (500 mL/16 oz) grated potatoes, 2 eggs, cream, mustard, lemon zest, lemon juice, dill, chives, salt, pepper, nutmeg, cloves, shallots and garlic. Refrigerate for up to 8 hours before serving.

3. Melt remaining 1/4 cup (60 mL/2 oz) butter; toss with remaining 2 cups (500 mL/16 oz) grated potatoes.
Weight Measure
Pepperidge Farm® Puff Pastry Shells 24 24 
4. Preheat oven to 425°F (220°C). Brush Pepperidge Farm® Puff Pastry Shells with remaining eggs. Bake for 15 to 20 minutes or until puffed and golden. Let cool completely.

5. Reduce oven to 400°F (200°C). Spoon 1/3 cup (75 mL/2.4 oz) salmon filling into shells. Top with heaping tablespoonful (15 mL/1 oz) potato mixture. Bake on parchment paper–lined baking sheet, spacing at least 2 inches (5 cm) apart for 15 to 20 minutes or until potatoes start to brown. Hold for service.
Weight Measure
fresh parsley,finely chopped 2 tbsp 30  mL
Garnish each tourtière with 1/4 tsp (1 mL) finely chopped fresh parsley


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