Alaska smoked salmon shepherd’s pie topped with golden mashed potatoes and celery root, garnished with fresh chives, served in a rustic baking dish.

This Alaska Smoked Salmon Deckhand Pie is a hearty, nutrient-packed twist on the classic shepherd’s pie, featuring a golden, bubbling potato and celery root topping over a savory smoked salmon filling. Flaked Alaska smoked salmon is combined with tender vegetables, creamy seafood stock, and a hint of nutmeg for depth of flavor. Perfect for solstice celebrations, holiday gatherings, or simply a comforting family meal, this dish is as impressive on the table as it is satisfying on the plate. Coho or even pink salmon work surprisingly well in this recipe, though any wild Alaska salmon will cook beautifully.

  • Prep Time:

    30 minutes

  • Cook Time:

    30 minutes

  • Total Time:

    1 hour

  • Servings:

    4-6

  • Ingredients:

    Potato Topping:

    • 1 pound Yukon gold potatoes
    • ½ pound celery root
    • 3 tablespoons butter
    • ¼ cup crème fraiche
    • salt
    • milk
    • ½ cup grated gruyere cheese

    Smoked Salmon Filling:

    • 2 tablespoons butter
    • 1 tablespoon oil
    • 1 yellow onion, chopped
    • 1 parsnip, peeled and chopped
    • 1 carrot, peeled and chopped
    • 1 cup kale, chopped
    • salt and pepper
    • 2 tablespoons flour
    • 1 cup seafood stock
    • ½ cup milk
    • 2 tablespoons crème fraiche
    • 6 ounces smoked Alaska salmon, flaked (or substitute Wild Alaskan canned smoked salmon for an easy pantry version)
    • ¼ teaspoon freshly grated whole nutmeg
    • salt

    Garnish:

    • 1 tablespoon fresh chives, chopped

  • Instructions:

    1. Place a large pot of water over high heat. Add a generous amount of salt to the water.  Peel and chop the potatoes and celery root. When the water comes to a boil, add the  potatoes and celery root to the pot. Boil until very tender. Drain. Transfer to the bowl of  a stand mixer with the whip attachment. Add butter and crème fraiche to the mixing  bowl. Whip on medium low speed until smooth and creamy. Add milk one tablespoon at a time until you achieve a spreadable consistency. Season with salt to taste.  
    2. Preheat the oven to 400 degrees. Place a cast iron skillet over medium heat. Add the butter and oil. When the butter is melted, add the onions, parsnip, carrot, and kale. Season modestly with salt and pepper (the smoked salmon will add a fair amount of salt later on). When the vegetables are becoming tender, stir in the flour. Cook, stirring constantly, for 2 minutes. Deglaze the pan with seafood stock and milk, stirring constantly. The mixture will begin to thicken. Gently fold in the crème fraiche, smoked salmon, and fresh nutmeg. Check for seasoning and add additional salt to taste, if needed. Remove from heat. 
    3. Take the potato mixture and dollop it atop the salmon mixture. Using an offset spatula,  gently spread the potato mixture to the edges to cover. Sprinkle with grated gruyere cheese. Pop the pie into the oven for 18-20 minutes. Turn the broiler to high and brown the topping for another 3-4 minutes, until bubbling and golden. Sprinkle with fresh chives.  Allow the pie to rest for 10 minutes before spooning into bowls and serving.

    Recipe courtesy of Maya Wilson

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Hearty • Smoked Seafood