Salmon Or Tuna Parmesan Pie Recipes

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.

BISNONNA'S TUNA PARMESAN

Steps:

• Combine tuna, Parmesan cheese, bread crumbs, and egg in a medium mixing bowl. Form into around 7 patties.
• Heat oil in a skillet over medium-high heat. Lightly brown patties in the hot oil, 2 to 3 minutes per side.
• Bring pasta sauce to a simmer in a separate skillet. Add tuna patties, cover with sauce, and let simmer for 10 minutes.

TUNA PARMESAN SPREAD

Steps:

• 1. Place tuna in small bowl, and flake with a fork. Blend parmesan cheese in blender until powder fine. Mix cheese and mayonnaise into tuna with a fork. Mixture should be almost smooth, but fairly dry.

SALMON OR TUNA PIE

Steps:

• Break up salmon, removing skin and bones. Combine rest of ingredients except last two. Add to salmon.
• Pour into well greased 8 inch pie plate.
• Sprinkle with bread crumbs and pepper.
• Bake at 425 degrees for 25 minutes or until done.
• Serve at once.
• Pass chilled cucumber sauce. (Optional).

SALMON (OR TUNA) PARMESAN PIE

Steps:

• Preheat oven to 375.
• Make parmesan crust: Combine flour and parmesan cheese.
• Cut in shortening until mixture resembles size of small peas.
• Sprinkle with about 2 T water.
• Form into a dough, adding more water as needed.
• Press into an 8- or 9-inch springform pan.
• Bake at 375 for 10 minutes.
• Make filling: Saute onion and garlic in butter until onion is soft.
• Beat sour cream and eggs until blended.
• Drain salmon and break into bite-size pieces (if canned).
• Stir into sour cream mixture along with vegetables, about 1 cup gruyere (reserving the other 1/2 cup), crumbled dill weed and salt.
• Pour into baked crust; top with remaining gruyere.
• Bake at 375 for 65 to 70 minutes.
• Cool 15 minutes in pan.
• Remove sides of pan and serve.