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.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 52.6 g, Cholesterol 19.3 mg, Fat 18.2 g, Fiber 3.2 g, Protein 10 g, SaturatedFat 3.8 g, Sodium 387.5 mg, Sugar 3 g
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.
FRENCH-CANADIAN SALMON PIE
This recipe for salmon pie is a seaside version of the classic French Canadian meat pie. It is often served right along with meat pie on Christmas Eve and New Years Eve.
Provided by Grow a Good Life
Categories Main Course
Number Of Ingredients 18
Steps:
- In a large bowl, combine flour and salt. Cut in butter or lard until mixture is an even crumbly texture. Add cold water a tablespoon at a time and mix until dough comes together.
- Shape the dough into a disc, wrap, and chill in the refrigerator. While pastry is chilling, prepare filling.
- Wash and peel the potatoes. Cut into chunks and boil in a medium size pot of water until tender, about 12 minutes. Drain, mash the potatoes, and set aside.
- Melt the butter in a large skillet over medium heat. Add the onions, and sauté until they are softened, about 5 minutes.
- Add the 1/2-cup of water to the skillet.
- Season the salmon fillet with salt and pepper, and place it into the skillet skin side down.
- Spoon liquid and onions over the salmon, cover the skillet, and cook until the salmon is opaque, about 5 minutes. Turn off the heat and let the salmon cool slightly.
- Remove the skin and break the salmon into pieces. Add the salmon, onions, and poaching liquid to the mashed potatoes and mix to combine. Taste and adjust salt and pepper if needed.
- Preheat the oven to 400°F.
- On a lightly floured surface, divide dough in half and form two balls. Flatten one ball with your hands, and roll dough to about 12-inches in diameter, to fit a 9-inch pie pan.
- Place the pastry into the pie plate and add the salmon pie filling. Gently pat the filling down to remove any air spaces.
- Brush around the outer edge of the pastry with the beaten egg. Roll out the top pastry and place on top of the pie filling.
- Fold the top crust under the bottom crust and pinch the edges. Brush with egg wash and cut vent holes.
- Bake the salmon pie in a preheated oven for 30-35 minutes, or until the pastry is golden brown. While the salmon pie is baking, make the dill béchamel sauce.
- Melt the butter in a small saucepan over medium heat. Add the flour and whisk until smooth. Gradually add milk stirring constantly. When sauce begins to thicken, add the lemon juice, dill, and salt and pepper to taste. Simmer for 2 minutes. Keep warm until ready to serve.
- Remove the pie from oven and let it cool for at least 10 minutes before serving. Cut into pie wedges, drizzle with the dill sauce if desired, and serve warm.
- Yield: Makes 1 pie, about 8 servings.
Nutrition Facts : ServingSize 1 slice, Calories 350 kcal, Carbohydrate 43.9 g, Protein 8 g, Fat 16 g, SaturatedFat 10.2 g, Cholesterol 43 mg, Sodium 432 mg, Fiber 3.7 g, Sugar 3 g
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.
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!
EASY SALMON PIE
This is a super easy salmon pie. I usually buy red salmon but if your budget is tight, use pink. We all need to eat more fish and this is a great way to get in those healthy omega 3's. We eat it plain with a vegetable or creamed peas and salad but feel free to serve it with a lemon sauce or butter sauce if desired. I sometimes add a pinch of dillweed for a change of pace.
Provided by ugogirl
Categories Savory Pies
Time 50m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 5
Steps:
- Drain salmon and pick out bones.
- Mix all ingredients together and press into a 9 inch glass pie plate.
- Bake at 350 degrees for 45 minutes.
- Cut in wedges and serve.
Nutrition Facts : Calories 297.9, Fat 8, SaturatedFat 2.2, Cholesterol 168.9, Sodium 133.9, Carbohydrate 24.9, Fiber 0.8, Sugar 0.3, Protein 29.4
QUEBEC SALMON PIE
Make and share this Quebec Salmon Pie recipe from Food.com.
Provided by Shirl J 831
Categories Canadian
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 373.7, Fat 19.4, SaturatedFat 7, Cholesterol 50.7, Sodium 720, Carbohydrate 30.4, Fiber 2.7, Sugar 1.9, Protein 18.7
SALMON PIE
This is a family favourite -- even Aunt Esther loves it. And it's so easy to make. I've always had the kids help make the crust and press it into the pie pan. This is great for lunches and leftovers, too, as it reheats very well in the microwave. Adapted from a recipe in a Farm Journal cookbook.
Provided by Leggy Peggy
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- CRUST: Stir together the flour, salt and paprika, then cut in the butter, using a pastry blender if you have one.
- Stir in the cheese (1 cup) and chopped walnuts.
- Reserve 1 cup of the crumb mixture, and press the remaining mixture into the bottom and up the sides of a 25cm (10-inch) pie pan.
- Set crust aside.
- FILLING: Pre-heat oven to 200°C (400°F).
- Drain salmon, reserving liquid. Remove skin and bones, and break salmon into small chunks. Set aside.
- Beat eggs in a bowl, using a rotary beater. Add sour cream, mayo, onion, dill, tabasco and reserved salmon liquid. Stir in cheese and salmon chunks.
- Spoon mixture into pie shell, and sprinkle over the reserved 1 cup of crumb mixture.
- Bake for 30 minutes or until puffy. Let stand 10-15 minutes before serving.
Nutrition Facts : Calories 631.1, Fat 44.6, SaturatedFat 20.8, Cholesterol 213.2, Sodium 823.7, Carbohydrate 29.7, Fiber 3.9, Sugar 2.9, Protein 30.5
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