SALMON AND POTATO PIE
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
- In a medium saucepan, cook onions, garlic and butter over medium heat until vegetables become transparent in color.
- Add onion/garlic mixture, salmon and thyme to cooked potatoes. Mash all together with milk, adding just enough to bring about a mashed potato consistency. Spread evenly into pie shell.
- Place second pie shell over top of salmon mixture. Cut slits into the upper shell, then pinch edges of both pie shells together. Bake on lower rack of oven for 45 minutes.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 52.6 g, Cholesterol 19.3 mg, Fat 18.2 g, Fiber 3.2 g, Protein 10 g, SaturatedFat 3.8 g, Sodium 387.5 mg, Sugar 3 g
NEW ENGLAND SALMON PIE
My mom always made salmon pie on Christmas Eve. Now I bake this dish for the holidays and other get-togethers during the year. It takes little time to prepare, and with a salad on the side, it makes a satisfying meal. -Jeanne Uttley, Salem, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the potatoes, onion, milk, celery seed, garlic powder, salt and pepper. Stir in salmon and parsley. Line a 9-in. pie plate with bottom pastry; trim even with edges. Spread salmon mixture into crust. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Beat egg and water; brush over pastry. Bake at 350° for 40-45 minutes or until crust is golden. Refrigerate leftovers.
Nutrition Facts : Calories 409 calories, Fat 19g fat (7g saturated fat), Cholesterol 61mg cholesterol, Sodium 662mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 3g fiber), Protein 15g protein.
SALMON PIE/PATE AU SAUMON
In Quebec, this recipe is called Pate au Saumon- thus the french name. In English: Salmon Pie. The first time I tried a recipe similar to this, made by my mother-in-law, I didn't like it! Now, with my version, I can't get enough!
Provided by Amy Duchesne
Categories Savory Pies
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
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 & POTATO PIE
Posting for ZWT 2006, this is a yummy sounding two crust savory pie. made with can salmon thus convenient but I will probably sub fresh cooked salmon when I make it here at home. I have taken the liberty of adding some dill into the ingredient list.
Provided by JanetB-KY
Categories Savory Pies
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F and bring a large pot of salted water to a boil; add potatoes and cook until tender but still firm, about 15 minutes; drain, cool and chop.
- In a medium saucepan, cook onions, garlic and butter over medium heat until vegetables become transparent in color.
- Add onion/garlic mixture, dill, salmon and thyme to cooked potatoes; mash all together with milk, adding just enough to bring about a mashed potato consistency; spread evenly into pie shell.
- Place second pie shell over top of salmon mixture; cut slits into the upper shell, then pinch edges of both pie shells together; bake on lower rack of oven for 45 minutes.
SALMON PATE (PATE DE SAUMON)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, appetizer
Time 40m
Yield 12 or more servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Put the cubed salmon into the container of a food processor or electric blender. Blend and add the egg. Continue blending while gradually adding the cream, salt, pepper and cayenne. Spoon and scrape the mixture into a mixing bowl. Add the chives, if used, and blend.
- Cut the shrimp into one-half-inch cubes. If bay scallops are used, leave them whole. If sea scallops are used, cut them into halfinch cubes.
- Put the scallops, shrimp and shallots in a dry skillet and cook, stirring, briefly until the seafood gives up its liquid. Add the mixture to the salmon mixture and blend.
- Butter the inside of a loaf pan that measures nine by five by two and three-quarter inches.
- Split each fillet of sole in half lengthwise.
- Make a layer of salmon mixture on the bottom of the loaf pan, using one-fifth of the mixture. Top, lengthwise, with two sole fillet halves, placed parallel over the salmon layer. Continue making layers of salmon and sole fillet halves, ending with the salmon mixture. Smooth it over.
- Cover the loaf pan closely with aluminum foil. Place the loaf pan in a basin of water and bring it to the boil on top of the stove.
- Place the pans in the oven and bake one hour and 15 minutes. Remove from the oven and let cool. Chill thoroughly before unmolding and slicing. Serve, if desired, with sauce fines herbes.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 24 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 12 grams, Sodium 394 milligrams, Sugar 1 gram, TransFat 0 grams
SALMON PATE
This is a recipe I often use when I am expecting company. It is a perfect appetizer.-Gudrun Braker, Burnet, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Drain, debone and flake salmon. Add the remaining ingredients except the garnishes. , On a platter, mold salmon mixture into a fish shape. Arrange almonds to resemble scales. Use slice of olive for eye, thin strips of celery for the tail. Garnish with parsley. Chill until serving. Serve with crackers. Refrigerate leftovers.
Nutrition Facts : Calories 69 calories, Fat 0 fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 197mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
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