SCANDI SALMON PIE
This savoury picnic slice can be assembled ready to cook up to a day before - practical and impressive!
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Supper
Time 1h30m
Number Of Ingredients 15
Steps:
- Put the salmon in a bowl. Roughly crush the peppercorns and fennel using a pestle and mortar, then add to the salmon with the sugar, salt and half the dill. Mix well and leave to stand while you cook the wheat berries.
- Cook the wheatberries in 4 times their volume of water for 25 mins, or following pack instructions. Drain well and leave to cool. Heat oven to 200C/180C fan/gas 6.
- Mix the onion with the lemon juice and set aside. Put the spinach in a colander. Pour over boiling water from the kettle to wilt the leaves, then drain well, squeeze out any excess water and pat dry. Tip the spinach, onion, lemon juice and sundried tomatoes onto the wheatberries and mix.
- Mix the crème fraîche, mustard, remaining dill and some seasoning in a small bowl. Fold through the wheatberry mixture.
- Unwrap a sheet of puff pastry and line a 20 x 30cm rectangular flan tin. (If you are using a straight-sided tin, line the base with a strip of baking parchment.) Spoon in half the wheatberry mixture and cover with the salmon. Spread the remaining mixture evenly over the top. Brush the edges of the pastry with egg, then lay the second sheet of pastry on top. Press the pastry edges together to seal, then trim the excess.
- Brush the top of the pastry liberally with egg, and bake for 40-45 mins until the pastry is crisp and rich golden. Leave to cool and take to the picnic in the tin covered in foil or cling film, then cut into thick slices to serve.
Nutrition Facts : Calories 600 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 1.6 milligram of sodium
SCANDINAVIAN SALMON CHEDDAR PIE
A wonderful use for canned or leftover salmon. Nice sauce for a bit of panache. Received in email - thanks Scandi pride!
Provided by Busters friend
Categories Savory Pies
Time 45m
Yield 1 pie
Number Of Ingredients 15
Steps:
- Beat eggs in large bowl; add milk, butter, 2 tablespoons of the parsley, onion, 1 tablespoon of the lemon juice, Worcestershire sauce and mustard; mix well.
- Fold in cheese and salmon; pour into cooled pie shell.
- Bake at 425 degrees F for 20 to 25 minutes or until just set and crust is golden brown. Let stand 10 minutes before serving.
- Combine sour cream, cucumber, remaining 1 tablespoon parsley, dill, remaining 1 teaspoon lemon juice and pepper; mix well. Dollop each serving with sour cream mixture.
Nutrition Facts : Calories 2924.2, Fat 218.7, SaturatedFat 105, Cholesterol 1058.9, Sodium 3157, Carbohydrate 99.1, Fiber 7.7, Sugar 9.9, Protein 139.5
SALMON PIE
Provided by Emeril Lagasse
Categories main-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 16
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.
CREAMY SCANDINAVIAN SEAFOOD SOUP
While other creamy fish soups tend to be overpowering, this one is light, elegant, and delicious. Sprinkle with chives and serve with bread.
Provided by Tautec
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 55m
Yield 6
Number Of Ingredients 20
Steps:
- Heat oil in a pan over medium-high heat. Add carrots and onions and saute until lightly browned, 7 to 10 minutes. Remove from heat and set aside.
- Bring chicken broth, water, white wine, vinegar, and fish sauce to a boil in a large pot. Add sauteed vegetables, reduce heat, and let simmer for 5 minutes.
- Whisk heavy cream and flour together in a small bowl. Add cream to the soup, followed by sugar, garlic, bay leaf, chile pepper, fennel greens, sea salt, and pepper. Bring to a boil. Add cod, mussels, and shrimp; bring to a boil. Reduce heat to low and let simmer without boiling until fish is easily flaked, 8 to 10 minutes. Adjust seasoning to taste.
Nutrition Facts : Calories 465.7 calories, Carbohydrate 17.3 g, Cholesterol 158.2 mg, Fat 23 g, Fiber 1.5 g, Protein 38.7 g, SaturatedFat 10.5 g, Sodium 990.8 mg, Sugar 5.7 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 II
A chunky fresh tomato topping is served over this rich seafood pie. In place of salmon, 3 - 6 1/2 oz cans tuna, drained, and flaked can be substituted.
Provided by Michele O'Sullivan
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h30m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, mix together 1/4 cup melted butter and 3/4 cup of the finely crushed stuffing mix. Press the mixture into the bottom and up the sides of a greased 9 inch pie plate.
- In a large bowl, mix together 2 cups crushed bread stuffing, cheddar cheese, 1 cup water, milk, salmon, eggs, and chicken bouillon. Season with dry mustard, parsley and onion, and mix well. Spoon mixture into crust.
- Bake for 50 minutes in the preheated oven, or until heated through; let stand 10 minutes before slicing.
- Meanwhile melt remaining 1/3 cup butter, in a medium saucepan. Stir in cornstarch, 1 1/3 cup water, dill weed and salt. Cook over medium heat, stirring occasionally, until mixture comes to a full boil. Add tomatoes and return to a boil for 1 minute.
- To serve, cut pie into 6 wedges and spoon sauce over each piece.
Nutrition Facts : Calories 786.6 calories, Carbohydrate 76.4 g, Cholesterol 169 mg, Fat 36.4 g, Fiber 3.8 g, Protein 36.9 g, SaturatedFat 18.9 g, Sodium 2231.4 mg, Sugar 10.5 g
SALMON PIE
Mom always made this for our birthday's since it was everyone's favorite dinner. Like Emeril, our heritage is French Canadian, and after testing both his recipe and ours, my family agrees that our recipe has more salmon flavor due to the canned salmon.
Provided by Michele M.
Categories Savory Pies
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Wash, peel and half potatoes. Place in a 3 quart saucepan, barely cover the potatoes with water, place cover on the pan and bring to a boil. Reduce heat to low and simmer for 30 minutes.
- While the potatoes are cooking, clean the canned salmon by removing any bones and skin. Reserve 1 tablespoon of the juice from the salmon. Mince onion very fine and prepare pie plate by placing bottom crust in plate.
- When the potatoes are done, drain water from the pan, add the butter, onion, ginger and the reserved juice from the salmon. Mash well, then use electric hand mixer if preferred. Add cleaned salmon, beat well then finally add the egg beating one last time.
- Transfer filling to prepared pie plate, cover with top crust. Cut 5 or 6 vent holes in the top of the crust. If desired, pat top crust with half and half or butter. Bake in preheated 400°F oven for 50-60 minutes. Enjoy!
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