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Nutrition Facts
Serving Size 1 (166g) Recipe makes 8 servings
Calories 422
Calories from Fat 242		(57%)
Amount Per Serving		%DV
	Total Fat 27.0g	41%
	Saturated Fat 14.4g	72%
	Monounsaturated Fat 8.3g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 149mg		49%
Sodium 526mg		21%
Potassium 371mg		10%
Total Carbohydrate 24.6g		8%
	Dietary Fiber 1.2g	4%
	Sugars 0.9g
Protein 20.0g		40%
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Christmas Eve or New Year's Eve

Derf

Alaskan Food

~Laury~

Rustic Salmon Pie

Recipe #164584 | 1¼ hours | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Derf
Apr 17, 2006

Delicious and easy, great for a special occasion or even a week day dinner. The pastry on this is lushious! I used frozen butter and grated it, made it sooo flaky and delicious!! I think one could use almost any filling, I 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.)

SERVES 8 (change servings and units)

Ingredients

Pastry

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

Filling

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)
1 garlic clove, smashed
1/2 teaspoon salt (I used seasalt)
1/2 teaspoon pepper, freshly ground or
2-3 dashes hot sauce (optional)

Directions

1
Pastry:.
2
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
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
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
Filling:.
6
Measure 1 tablespoon of cream and reserve.
7
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
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.

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Featured Reviews for This Recipe

From: Boomette

On Oct 26, 2009

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, I used reduced cheddar. I 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 :D Made for Cookbook tag

1 person found this review helpful

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From: Laurie H.

On Dec 26, 2008

Just wonderful. Made it for Christmas Eve dinner for my husband, his mom and her mother, and all loved it. I used 1lb of fresh salmon, pan-sauteed with a little butter and salt. Used milk instead of cream ... NO need for that extra fat. And if you can let it rest for 5-10mins before serving it firms up — but not essential. This was only the second pie crust I've made in my life and it was EASY. Thanks so much!!

1 person found this review helpful

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From: Mel D

On May 3, 2006

Easy and delicious. I used milk and only had cheddar cheese but it turned out great. I even made it the night before - kept crust and filling separate - and left my boyfriend to bake it for after work. He raved about it so much. Guess this will become a staple in our cookbook.

4 people found this review helpful

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From: twissis

On Apr 23, 2006

I have a many decades long & well-earned rep for being able to screw up a boxed cake mix, but I made this today & was so proud. It looked spectacular & the taste was just beyond words. My DH said this will be the !STAR! of our next dinner party. This crust isn't luscious - it's better than luscious! Didn't have whipping cream, so used milk & added 4 tbsp cream cheese to try to compensate ... I used leftover fresh salmon steaks we marinated & grilled last nite ... & I used 3 cloves roasted garlic. Pay attention all you RZ chefs - you gotta try this!

3 people found this review helpful

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