SALMON PIE
Mom always made this for our birthday's since it was everyone's favorite dinner. Like Emeril, our heritage is French Canadian, and after testing both his recipe and ours, my family agrees that our recipe has more salmon flavor due to the canned salmon.
Provided by Michele M.
Categories Savory Pies
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Wash, peel and half potatoes. Place in a 3 quart saucepan, barely cover the potatoes with water, place cover on the pan and bring to a boil. Reduce heat to low and simmer for 30 minutes.
- While the potatoes are cooking, clean the canned salmon by removing any bones and skin. Reserve 1 tablespoon of the juice from the salmon. Mince onion very fine and prepare pie plate by placing bottom crust in plate.
- When the potatoes are done, drain water from the pan, add the butter, onion, ginger and the reserved juice from the salmon. Mash well, then use electric hand mixer if preferred. Add cleaned salmon, beat well then finally add the egg beating one last time.
- Transfer filling to prepared pie plate, cover with top crust. Cut 5 or 6 vent holes in the top of the crust. If desired, pat top crust with half and half or butter. Bake in preheated 400°F oven for 50-60 minutes. Enjoy!
SALMON PIE
Provided by Emeril Lagasse
Categories main-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Season the salmon with salt and white pepper. In a saute pan, add the court bouillon and bring to a simmer. Add the salmon and poach for 6 to 8 minutes. Allow the salmon to cool in the water until tepid. Remove the salmon from the pan and discard the liquid. Flake the salmon into a mixing bowl.
- In another saute pan, heat the oil. When the oil is hot, add the onions. Season the onions with salt and white pepper. Saute for 2 minutes. Remove from the heat and stir in the garlic and dill. Add the sauteed mixture to the salmon. Mix thoroughly. Add the potatoes, egg, and cream. Mix well. Season the mixture with salt and pepper.
- Cut the pie dough into 2 halves. Lightly dust the surface with flour. Roll out each half of dough to 12-inches in diameter and about 1/8-inch thick. Fold 1 circle of dough into fourths. Carefully lift the dough and place in a 10-inch deep-dish pie pan. Unfold the pie dough and spoon the salmon mixture into the pie shell. Place the second round of dough over the salmon mixture. Using a sharp knife, cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. Bake the pie for 25 to 30 minutes or until golden brown.
- Combine the flour and salt in a bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes before using.
IMPOSSIBLE SALMON PIE
Easy salmon pie that separates in the cooking to make a base. Can be stored in freezer for two weeks.
Provided by Sueie
Categories Weeknight
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place eggs, butter, flour and baking powder in processor and process until smooth.
- Transfer to bowl.
- Stir through milk, salmon, onion, cheese, parsley and seasonings.
- Pour mixture into a greased pie plate.
- Bake in moderate oven 180degC (360degF) for 1 hour or until mixture is firm and golden.
Nutrition Facts : Calories 282.3, Fat 21, SaturatedFat 12, Cholesterol 169.3, Sodium 246.5, Carbohydrate 10.2, Fiber 0.4, Sugar 0.7, Protein 13.3
PACIFIC SALMON PIE
Make and share this Pacific Salmon Pie recipe from Food.com.
Provided by Derf2440
Categories Rice
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Bring water and salt to a boil, add rice, bring to boil again, cover, reduce heat and simmer about 15 minutes, until all water is absorbed and rice is tender.
- Grease a 9 inch pie plate with 1 teaspoon margarine.
- Melt remaining margarine in a fry pan.
- Sauté celery and onion about 4 minutes until tender.
- Beat 1 egg with pepper and mix into rice.
- Press rice onto bottom and sides of prepared pie plate to form crust.
- Sprinkle half the cheese over rice.
- Spread with half the celery mixture and salmon.
- Top with remaining celery mixture and cheese.
- Beat together remaining egg, milk, nutmeg, curry powder and cinnamon.
- Pour over ingredients in pie plate.
- Bake in 375 degree oven for 30 to 35 minutes until a tester inserted in the centre comes out clean.
- Cool 5 minutes.
- Cut into 6 wedges.
- Diabetic- 1 wedge; 2 protein choices; 1 starchy choice; 1 fats and oils choice.
Nutrition Facts : Calories 189.9, Fat 7.9, SaturatedFat 3, Cholesterol 99.4, Sodium 498.9, Carbohydrate 15.1, Fiber 0.6, Sugar 1.9, Protein 13.8
NEW ENGLAND SALMON PIE
My mom always made salmon pie on Christmas Eve. Now I bake this dish for the holidays and other get-togethers during the year. It takes little time to prepare, and with a salad on the side, it makes a satisfying meal. -Jeanne Uttley, Salem, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the potatoes, onion, milk, celery seed, garlic powder, salt and pepper. Stir in salmon and parsley. Line a 9-in. pie plate with bottom pastry; trim even with edges. Spread salmon mixture into crust. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Beat egg and water; brush over pastry. Bake at 350° for 40-45 minutes or until crust is golden. Refrigerate leftovers.
Nutrition Facts : Calories 409 calories, Fat 19g fat (7g saturated fat), Cholesterol 61mg cholesterol, Sodium 662mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 3g fiber), Protein 15g protein.
PACIFIC PIE
A posh version of fish pie, but extra yummy!! You can use mussels with the prawns, mix and match as you would like. You will need a 3 pint capacity dish for this.
Provided by Ozzy5223
Categories Savory Pies
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Slice the potatoes into thick slices, and cook in a large saucepan of boiling salted water for 5 minutes then drain well.
- Put the oil and leeks in a frying pan and cook over a low heat for 2-3 minutes until soft, add the mushrooms and cook for a further 2 minutes.
- Place the fish in a saucepan and cover with a little milk, bring to a simmer and poach for 5 minutes until tender, drain but reserve the poaching milk!
- Use a little of the butter to grease the baking dish. Flake the fish and place in the dish with the leeks, mushrooms and prawns/mussels and scatter over the parsley.
- Preheatthe oven to 200 degrees C / 400 degrees F / Gas 6.
- In the same saucepan, make a white sauce by melting the remaining butter and adding in the flour, stir well and cook over a low heat for 2-3 minutes. Remove from the heat and gradually stir in the remaining milk, beating well after each addition.
- When all the milk has been added and the sauce is smooth, return the saucepan to the heat, stirring continously until thickened. Cook for a further 2-3 minutes then add 100g of the cheese and season to taste.
- Pour half the sauce over the fish, arrange the potato slices on top and cover with the remaining sauce.
- Sprinkle over the remaining cheese and cook on a baking sheet in the centre of a preheated oven for 45 minutes until golden brown.
- Then serve!
Nutrition Facts : Calories 492.9, Fat 26.2, SaturatedFat 14.7, Cholesterol 156.1, Sodium 569.3, Carbohydrate 32.1, Fiber 3.7, Sugar 3.4, Protein 32.6
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