Sumptuous Salmon Pie Recipes

HEARTY SALMON PIE

Steps:

• Heat oven to 350°F.
• Melt 1/4 cup butter in 3-quart saucepan; stir in 3/4 cup finely crushed stuffing. Press stuffing mixture on bottom and up sides of greased 9-inch pie pan; set aside.
• Stir together all filling ingredients in same saucepan; spoon into crust. Bake 50-55 minutes or until heated through. Let stand 10 minutes.
• Melt 1/3 cup butter in 2-quart saucepan. Stir in cornstarch. Stir in all remaining sauce ingredients except tomatoes. Cook over medium heat, stirring occasionally, 5-7 minutes or until mixture comes to a full boil. Add tomatoes; boil 1 minute.
• Cut pie into 6 wedges; serve sauce over wedges.

FRENCH-CANADIAN SALMON PIE

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.

IMPOSSIBLE SALMON PIE

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.

EASY SALMON PIE

Steps:

• Preheat the oven to 375 degrees F.
• Brush both sides of the salmon with 1 teaspoon lemon juice and sprinkle with salt and pepper, to taste. Set aside.
• Warm 2 tablespoons oil in 2 separate skillets over medium-high heat. Add half of the onion and half the garlic to each pan. Season with salt and pepper, to taste, and saute until tender, about 5 minutes. Stir in the mushrooms and thyme into 1 pan and the spinach, lemon zest and remain lemon juice in the other pan. Stir the spinach until it wilts, then transfer it to a bowl and set aside. Saute the mushrooms until they are reduced and tender, about 5 minutes. Turn off the heat and stir in the sour cream. Set aside.
• Trim the thinner ends of the salmon fillet so you have 4 pieces of even thickness. Unroll a pastry sheet on a lightly floured surface. Pass a rolling pin lightly over 2 or 3 times to seal the seams and lengthen slightly. Cut the pastry sheet into 3 equal strips, using the natural seams as a guide. Roll out the second puff pastry sheet to get 1 more strip. Save remaining puff pastry for another use. Lightly prick the 4 strips with a fork. Put 1 heaping spoonful of mushroom mixture on 1 half of each pastry, top with salmon, then layer with a heaping spoonful of spinach mixture. Wet the edges of the pastry with water and fold over the other half, pressing lightly and folding to seal the edges. Repeat with remaining pastry and filling. Cut 2 vents on the top of each pastry packet and arrange them on a parchment-lined baking sheet.
• Bake until the pastry is golden and fish is just opaque in the center, about 25 to 30 minutes.
• Transfer the pies from the oven to serving dishes and garnish with chopped parsley.

SALMON PIE

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/PATE AU SAUMON

Steps:

• Crust: mix 4 cups flour, baking soda, baking powder, and salt together in a medium to large mixing bowl.
• Cut in the 1/2 cup of shortening with pastry cutter, two knives or a fork- until the mixture resembles coarse meal.
• Add water to the mixture a little at a time, you can use a fork or you hands to mix the flour and water- until all is mixed and is slightly sticky.
• Roll the dough out on a floured surface and knead until smooth.
• Cut the dough in half and chill the 2 balls of dough until needed.
• Filling:.
• While boiling (40 mins) or steaming (30-40 mins) the potatoes, drain and de-bone the salmon.
• I personally don't like any bones, no matter how soft they are in my pie!
• Once potatoes are done and you can insert a fork into them without resistance, drain water (if boiled) and with a hand mixer start to cream the potatoes.
• Add the butter to the potatoes--as much or as little as you want--and cream together until the butter is melted and evenly distributed.
• Add the milk a 1/2 cup at a time until the potatoes are smooth and creamy, but not too thin nor too thick.
• Add the salmon chives, basil, salt and pepper and mix with the mixer or by hand.
• Add enough salt that you can taste it through the potatoes sufficiently.
• Roll out the first ball of dough large enough for the bottom and sides of a 13x9x2-inch pan.
• Line the pan with dough and add mashed potato mixture evenly into the pan.
• Roll out second ball of dough and place it on top of the filling; cut off excess dough and seal the edges of the pie.
• Make incisions in the dough like this:/// or like this:+.
• Bake for 40 minutes at 400°F or until browned on top and on bottom on the middle rack in the oven.
• Serve right away--we like it with butter melted on top and salt and pepper.

SALMON PIE

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.

SUMPTUOUS SALMON PIE

Steps:

• Preheat oven to 350°F
• Melt 1/4 cup butter in saucepan; stir in 3/4 cup finely crushed stuffing. Press stuffing mixture on bottom and up sides of greased 9-inch pie pan; set aside.
• Stir together all filling ingredients in same saucepan; spoon into crust. Bake for 50 to 55 minutes or until heated through. Let stand 10 minutes.
• Meanwhile, melt 1/3 cup butter in 2-quart saucepan. Stir in cornstarch. Stir in all remaining sauce ingredients except tomatoes. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (5 to 7 minutes). Add tomatoes; boil 1 minute.
• To serve, cut pie into 6 wedges; serve sauce over wedges.

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.