0 0
Rustic Salmon Pie

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 1/2 cups all-purpose flour
1/2 cup cold cubed butter
1/2 teaspoon salt
1 egg (or 1/4 cup liquid eggs, well shaken)
1 teaspoon lemon juice
1/2 cup whipping cream, 35% (i'm sure milk would work also)
1 cup mashed potatoes, cooked
2 (213 g) cans sockeye salmon, skin and bones removed
1 cup swiss cheese, shredded
1/4 cup green onion, finely chopped
1 egg, beaten (or 1/4 cup liquid eggs, well shaken)
2 tablespoons lemon juice
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

Nutritional information

408
Calories
228 g
Calories From Fat
25.4 g
Total Fat
14 g
Saturated Fat
138.6 mg
Cholesterol
581.5 mg
Sodium
24.5 g
Carbs
1.2 g
Dietary Fiber
0.9 g
Sugars
20 g
Protein
167g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Rustic Salmon Pie

Features:
    Cuisine:

    Sooooo tasty! And the flavors were even better the next day: best leftovers ever! used fresh salmon (canned salmon is a travesty!) and this was a beautiful, hearty dish. I do think it could be jazzed up a bit; I made a cream of mushroom soup as an accompaniment, and the pie tasted even better with a few spoonfuls of soup drizzled over it like gravy, and more cheese added on top. Next time I make this, I'll add lots of mushrooms; a few vegetables might be nice too. One point with the recipe: it said to chill the pastry dough. I did so and the result was hard and dry and very difficult to work with, although it tasted very good in the end.

    • 85 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Rustic Salmon Pie, Delicious and easy, great for a special occasion or even a week day dinner The pastry on this is lushious! used frozen butter and grated it, made it sooo flaky and delicious!! I think one could use almost any filling, used pink salmon, probably the sockeye would have looked prettier I’m sure a meat/chicken filling would work beautifully too (from one of those little bakefest books, pullout from a magazine ), Sooooo tasty! And the flavors were even better the next day: best leftovers ever! used fresh salmon (canned salmon is a travesty!) and this was a beautiful, hearty dish I do think it could be jazzed up a bit; I made a cream of mushroom soup as an accompaniment, and the pie tasted even better with a few spoonfuls of soup drizzled over it like gravy, and more cheese added on top Next time I make this, I’ll add lots of mushrooms; a few vegetables might be nice too One point with the recipe: it said to chill the pastry dough I did so and the result was hard and dry and very difficult to work with, although it tasted very good in the end , My first time doing a salmon pie The pastry is very easy to do and has a great taste For the filling, I kept the liquid of salmon and used less milk I added more mashed potatoes (maybe 1 more cup) Instead of swiss cheese, used reduced cheddar used the green onion I roasted a small onion and more green onion and added that to the mixture It is so good A great recipe I’ll do again for sure Thanks Derf 😀 Made for Cookbook tag


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Pastry:

    2
    Done

    Combine Flour, Butter and Salt in the Bowl of a Food Processor Fitted With a Metal Blade. Pulse Until Mixture Resembles Coarse Crumbs. (i Don't Have a Food Processor, So I Combined It as I Would For Scones, Grated Frozen Butter Into the Flour and Salt, and Used a Pastry Cutter Tool Until It Looked Like Crumbs).

    3
    Done

    Beat Egg With Lemon Juice, Adding Enough Ice Water to Measure 1/3 Cup; Add to Flour Mixture and Process (mix With a Fork),Until Mixture Begins to Clump; Form Into a Disk and Chill. Preheat Oven to 375f Degrees.

    4
    Done

    Roll Pastry Between Two Sheets of Parchment Paper, Lightly Floured, to About 1/4 Inch Thick. Remove Top Piece of Parchment and Slide the Pastry Onto a Large Baking Sheet or Pie Plate.

    5
    Done

    Filling:

    6
    Done

    Measure 1 Tablespoon of Cream and Reserve.

    7
    Done

    Stir Mashed Potatoes With Salmon, Cheese, Remaining Cream, Onion, Egg, Lemon Juice, Dill, Garlic, Salt and Pepper Until Well Combined. Spoon Salmon Mixture Into the Centre of the Prepared Pastry Round.

    8
    Done

    Fold in the Edges of the Pastry, Leaving the Centre of the Filling Exposed; Brush the Crust With the Reserved Cream; Bake For 50 Minutes or Until Pastry Is Golden.

    Avatar Of Benjamin Murphy

    Benjamin Murphy

    Grilling guru passionate about creating perfectly cooked meats over an open flame.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Brown Sugar And Ginger Glazed Salmon
    previous
    Brown Sugar And Ginger Glazed Salmon
    Hearty Cabbage Soup
    next
    Hearty Cabbage Soup
    Brown Sugar And Ginger Glazed Salmon
    previous
    Brown Sugar And Ginger Glazed Salmon
    Hearty Cabbage Soup
    next
    Hearty Cabbage Soup

    Add Your Comment

    4 × 5 =