Salmon And Potato Pie Recipes

NEW ENGLAND SALMON PIE

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.

SALMON & POTATO PIE

Steps:

• Preheat oven to 400 degrees F and bring a large pot of salted water to a boil; add potatoes and cook until tender but still firm, about 15 minutes; drain, cool and chop.
• In a medium saucepan, cook onions, garlic and butter over medium heat until vegetables become transparent in color.
• Add onion/garlic mixture, dill, salmon and thyme to cooked potatoes; mash all together with milk, adding just enough to bring about a mashed potato consistency; spread evenly into pie shell.
• Place second pie shell over top of salmon mixture; cut slits into the upper shell, then pinch edges of both pie shells together; bake on lower rack of oven for 45 minutes.

SALMON AND POTATO PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• In a medium saucepan, cook onions, garlic and butter over medium heat until vegetables become transparent in color.
• Add onion/garlic mixture, salmon and thyme to cooked potatoes. Mash all together with milk, adding just enough to bring about a mashed potato consistency. Spread evenly into pie shell.
• Place second pie shell over top of salmon mixture. Cut slits into the upper shell, then pinch edges of both pie shells together. Bake on lower rack of oven for 45 minutes.

SMOKED SALMON, DILL AND POTATO PIE

Steps:

• Peel the potatoes and slice thinly, cutting lengthways.
• The quickest way to do this is with a mandoline- a blade set in a wood or steel frame- or with the slicer attachment of your food processor.
• Rinse the potatoes and shake dry.
• Place the crème fraîche or cream in a heavy-bottomed saucepan, big enough for both the potatoes and the cream.
• Gently melt the cream.
• Stir in the spring onions and season with half a teaspoon of salt and a generous grating of pepper.
• Add the potatoes and stir them around thoroughly so all the slices are coated with cream.
• Cover the pan and cook, stirring occasionally and checking that the bottom slices aren't sticking and burning, for 15 minutes.
• Remove the lid.
• The potatoes will now be almost cooked and there will be far more sauce.
• Give everything a good stir and remove from the heat.
• Preheat the oven to 360F or 180 degrees C.
• Smear a 1.
• 5 to two-litre capacity gratin dish with the butter.
• Whisk the egg yolks with the milk.
• Chop the dill.
• Add one third of the potato mixture to the buttered dish and smooth it out.
• Scatter half the dill over the potatoes, season again with salt and pepper and then cover with half the smoked salmon.
• Dribble over half the egg mixture.
• Make another layer exactly the same and then finish the pie with potato, arranging the top so the surface is smooth.
• Place the dish in the oven and cook for 25 minutes until the top is patched with brown and the pie is cooked through, the potato and salmon held in a creamy, dill custard.

QUEBEC SALMON PIE

Steps:

• Grease individual casseroles or a nine-inch deep pie plate.
• preheat the oven to 400°F.
• Drain, flake and crush bones from can of salmon.
• Bones are loaded with calcium and should never be discarded.
• Combine potatoes and all other ingredients except salmon.
• Place half the potato mixture in bottom of prepared casseroles or pie plate.
• Cover with salmon.
• Top with remaining potato mixture.
• Prepare sufficient pastry, roll out and cover casserole or pie plate.
• Cut vents for steam to escape.
• Bake in 400 F oven for 25 to 30 minutes or until bubbly hot and crust is golden brown.
• Hint: Serve with chili sauce or chutney.