FINNISH SALMON AND DILL PIE
Being of Finnish heritage, I am always thrilled when I find a family recipe. This salmon and dill pie came tumbling out of one of my grandmother's books. It will be a winner at any of your social functions. -Judy Batson, Tampa, Florida
Provided by Taste of Home
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a small skillet, melt butter over medium heat. Add green onions; cook and stir until crisp-tender, about 3 minutes. Remove from heat. Gently stir in salmon and dill; set aside., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Spoon salmon mixture into crust. In a small bowl, whisk eggs, cream, flour and seasonings until blended; pour over top. Sprinkle with cheese., Bake on a lower oven rack until a knife inserted near the center comes out clean, 35-40 minutes. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 448 calories, Fat 30g fat (18g saturated fat), Cholesterol 179mg cholesterol, Sodium 642mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.
SMOKED SALMON, DILL AND POTATO PIE
Egads but I love salmon no matter what way it's served and smoked salmon is a real treat. This makes my mouth water just to think of it.
Provided by Sackville
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 517.8, Fat 35.9, SaturatedFat 20.9, Cholesterol 219.7, Sodium 467.1, Carbohydrate 34.1, Fiber 3.9, Sugar 1.5, Protein 16.3
FISH PIES WITH SMOKED SALMON, PRAWNS & DILL
These pies can be prepared the previous day - perfect for entertaining
Provided by Sara Buenfeld
Categories Dinner
Time 1h10m
Number Of Ingredients 12
Steps:
- Boil the potatoes in salted water for 20 mins until tender. Drain, then mash with the green from the onion, the butter, milk and plenty of seasoning until smooth and lump-free.
- Pour the milk into a pan and add the butter and flour. Cook over a medium heat, whisking until the sauce is bubbling and thickened. Stir in the white parts of the onion, then bubble again for a min. Cool for about 5 mins, stirring frequently, then add the egg yolks, dill and smoked salmon. Season to taste.
- Divide the pollock between 8 x 300ml pie dishes or ramekins. Scatter over the prawns, stir then spoon over the smoked salmon sauce. Top each pie with mash, then cover and chill until ready to cook. They will keep in the fridge overnight.
- Heat oven to 190C/fan 170C/gas 5. Put the pies on baking sheets, then bake for 30 mins until bubbling and starting to turn golden. Serve with the broccoli (below).
Nutrition Facts : Calories 560 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.73 milligram of sodium
GRATIN OF FRESH & SMOKED SALMON, BEETROOT, POTATOES & DILL
Impress family and friends with our Scandinavian-inspired gratin with salmon, beetroot, potatoes and dill; a comforting bake that's perfect for entertaining
Provided by Diana Henry
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 10
Steps:
- Using a sharp knife, cut the salmon into slices about ½cm thick (if there's skin on your salmon, leave it behind as you cut each slice). Tear the smoked salmon into pieces.
- Cut the potatoes into wafer thin slices as if you were making Dauphinoise potatoes. It's best (and certainly quickest) to do this with a mandoline.
- Heat oven to 180C/160C fan/gas 4 and put in a baking sheet to heat up. Mix the creams and the milk in a large saucepan, and bring to just under the boil. Add the potatoes and cook gently for 5 mins, carefully turning the potatoes over from time to time. Cut the beets into slices about 2mm thick.
- Season the potatoes and cream and butter a 22 x 30cm baking dish. Spoon half of the potatoes into the dish and spread them out. Put half the beetroot on top of that, then half the fish. Season and add half the dill. Now add the rest of the beetroot and fish, seasoning again and adding the dill. Spoon the rest of the potatoes on top. You don't need to arrange the top layer of potatoes nicely unless you really want to.
- Bake for 1 hr, or until the potatoes are completely tender and the top is bubbling (it may need an additional 10 mins). Serve with a green salad or, if you want something more comforting, warm cabbage.
Nutrition Facts : Calories 641 calories, Fat 49 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 1 milligram of sodium
SMOKED SALMON-POTATO BRUNCH BAKE
Steps:
- In a large skillet, heat oil over medium heat. Add russet potato; cook 3 minutes. Add sweet potato, red pepper and onion; cook 4-6 minutes longer or until lightly browned. Reduce heat to medium-low; cook, covered, 4-6 minutes or until vegetables are tender. Cool to room temperature., In a large bowl, whisk eggs, cream, green onion, dill, mustard, lemon-herb seasoning and pepper until blended. In a greased 8-in. square baking dish, layer potato mixture, bread and salmon; dot with cream cheese. Pour egg mixture over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 60-70 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Sprinkle with chives and dill.
Nutrition Facts :
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