Salmon Rice Pie Recipes

SALMON PIE WITH RICE CRUST

Steps:

• Preheat oven to 425. In medium bowl beat 1 egg and add rice, cheddar cheese, salt and pepper, mixing well. Spray an 8 x 8 square pan with cooking spray and press the rice mixture into the bottom of pan and up sides to form a crust. Bake until lightly browned - 15 - 20 minutes. Remove from oven; set aside.
• Reduce oven temp to 350, spray skillet with noncook spray and cook celery, onion and bell peppers until softened (1 - 2 minutes). Stir in tomato sauce; reduce heat and let simmer 2 - 3 minutes. Transfer to medium mixing bowl; add salmon and swiss cheese, mixing well.
• In a small bowl, whisk together the milk and remaining eggs. Add to the salmon mixture, stir thoroughly. Pour salmon mixture into crust, bake on middle rack for 40 - 45 minutes (until pie is lightly browned and a knife, inserted in centre, comes out clean). Remove from oven, let stand 5-10 minutes before serving.

RUSSIAN SALMON PIE

Steps:

• Heat oven to 375 degrees. Melt butter in a large nonstick skillet over medium-low heat. Add onion and cook, stirring occasionally, until tender, about 7 minutes. Stir in mushrooms, cabbage and vinegar; increase heat to medium. Cover pan and cook 4 minutes; uncover, toss and cook 2 more minutes. Remove vegetables from pan, season with salt and pepper to taste, and set aside.
• Wipe out skillet, add olive oil and set over medium-high heat. Add salmon and season lightly with salt and pepper. Cook salmon 5 minutes per side; remove to a plate and let cool. Flake salmon into large chunks and set aside.
• Set a sheet of puff pastry on a lightly floured surface. Gently roll out until it is large enough to fit a 9-inch deep-dish pie plate. Transfer pastry to pie plate, allowing extra dough to drape over edge.
• Spread brown rice over bottom of pastry. Peel and chop the hard-boiled egg, then add to pie, followed by flaked salmon. Sprinkle with cheese, then bread crumbs. Mound vegetable mixture on top. Sprinkle with parsley and drizzle cream over top.
• Roll out remaining sheet of puff pastry on a lightly floured surface until it is large enough to cover pie. Brush rim of bottom pastry with water and place second sheet of pastry directly on top. Using kitchen scissors or a paring knife, trim off excess dough. Use a fork to crimp the edges of the pie together and help the sheets of pastry adhere.
• Cut a few small slits in the top of the pie to allow steam to escape. Brush top of pie with beaten egg. Bake until pastry is puffed and golden brown, 35 to 40 minutes.

RICE AND SALMON PIE

Steps:

• Preheat oven to 210 degree celsius (or 190 degree for fan forced oven).
• Place cooked rice, flaked salmon and dill (or chives) into a large bowl.
• Line two baking trays with baking paper.
• Melt butter in frying pan on medium heat.
• Cook leek for 5 minutes, stirring until bright green and soft.
• Transfer to bowl with cooked rice, salmon and dill (or chives). Toss and season with salt and pepper.
• Cut one pastry sheet in half and place on prepared trays.
• Spoon one quarter of rice mixture down centre of each half sheet of pastry, leaving a 2cm edge.
• Place egg quarters down centre of filling and top with remaining half of rice mixture equally over each.
• Place a pastry sheet over each lot of filling, pressing pastry edges together well to seal and trim excess from edges.
• Cut three slashes into top and refrigerate for 10 minutes.
• Brush top with beaten egg and bake for 15 minutes. Reduce heat to 180 degree celsius (160 degree celsius for fan forced oven) and bake for another 20 minutes.
• Cut and serve.