Salmon Pie I Food

NEW ENGLAND SALMON PIE

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.

FRENCH-CANADIAN SALMON PIE

Steps:

• In a large bowl, combine flour and salt. Cut in butter or lard until mixture is an even crumbly texture. Add cold water a tablespoon at a time and mix until dough comes together.
• Shape the dough into a disc, wrap, and chill in the refrigerator. While pastry is chilling, prepare filling.
• Wash and peel the potatoes. Cut into chunks and boil in a medium size pot of water until tender, about 12 minutes. Drain, mash the potatoes, and set aside.
• Melt the butter in a large skillet over medium heat. Add the onions, and sauté until they are softened, about 5 minutes.
• Add the 1/2-cup of water to the skillet.
• Season the salmon fillet with salt and pepper, and place it into the skillet skin side down.
• Spoon liquid and onions over the salmon, cover the skillet, and cook until the salmon is opaque, about 5 minutes. Turn off the heat and let the salmon cool slightly.
• Remove the skin and break the salmon into pieces. Add the salmon, onions, and poaching liquid to the mashed potatoes and mix to combine. Taste and adjust salt and pepper if needed.
• Preheat the oven to 400°F.
• On a lightly floured surface, divide dough in half and form two balls. Flatten one ball with your hands, and roll dough to about 12-inches in diameter, to fit a 9-inch pie pan.
• Place the pastry into the pie plate and add the salmon pie filling. Gently pat the filling down to remove any air spaces.
• Brush around the outer edge of the pastry with the beaten egg. Roll out the top pastry and place on top of the pie filling.
• Fold the top crust under the bottom crust and pinch the edges. Brush with egg wash and cut vent holes.
• Bake the salmon pie in a preheated oven for 30-35 minutes, or until the pastry is golden brown. While the salmon pie is baking, make the dill béchamel sauce.
• Melt the butter in a small saucepan over medium heat. Add the flour and whisk until smooth. Gradually add milk stirring constantly. When sauce begins to thicken, add the lemon juice, dill, and salt and pepper to taste. Simmer for 2 minutes. Keep warm until ready to serve.
• Remove the pie from oven and let it cool for at least 10 minutes before serving. Cut into pie wedges, drizzle with the dill sauce if desired, and serve warm.
• Yield: Makes 1 pie, about 8 servings.

PUFFED SALMON & SPINACH FISH PIE

Steps:

• Boil the potatoes for 20 mins until tender. Meanwhile, put the fish in a frying pan, skin-side down. Stud the onion with the cloves and put into the pan with the bay, milk and stock. Bring to the boil, then cover and simmer for 2 mins. Remove the cod, which should flake easily, then re-cover and cook for 3 mins more until the salmon is just cooked through. Lift out the fish and set aside. Strain the cooking liquid.
• In another pan, melt the butter with the oil, stir in the flour and cook for 2 mins until it smells toasty. Take off the heat and slowly whisk in the fish cooking liquid. Return to the heat, whisk until the sauce boils and thickens, then stir in the mustard. Heat oven to 180C/160C fan/gas 4.
• Drain and mash the potatoes until smooth, then beat in the egg yolks, spinach and most of the cheese. Season generously with salt, pepper and nutmeg. Whisk the egg whites to soft peaks, then fold into the potato in 2 batches.
• Flake the fish into a large baking dish, pour over the sauce and top with the spinachy potato. Scatter with the rest of the cheese and bake for 35-40 mins until golden and risen.

SALMON PIE I

Steps:

• In a medium saucepan cook the rice with the water.
• Preheat oven to 450 degrees F (225 degrees C).
• Line a pie plate with pastry and set aside.
• In a large saucepan over medium heat, saute the onions and mushrooms in the butter until soft.
• Combine the cooked rice with the mushroom soup and spread half of the mixture over the bottom of the pie shell. Spread the mashed salmon over the rice mixture. Top with the sauteed mushroom/onion mixture and then top with the remaining rice mixture. Sprinkle with grated cheese and cover with pastry. Seal edges and pierce top.
• Bake at 450 degrees F (225 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake for another 30 to 35 minutes.

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.

HEARTY SALMON PIE

Steps:

• Heat oven to 350°F.
• Melt 1/4 cup butter in 3-quart saucepan; stir in 3/4 cup finely crushed stuffing. Press stuffing mixture on bottom and up sides of greased 9-inch pie pan; set aside.
• Stir together all filling ingredients in same saucepan; spoon into crust. Bake 50-55 minutes or until heated through. Let stand 10 minutes.
• Melt 1/3 cup butter in 2-quart saucepan. Stir in cornstarch. Stir in all remaining sauce ingredients except tomatoes. Cook over medium heat, stirring occasionally, 5-7 minutes or until mixture comes to a full boil. Add tomatoes; boil 1 minute.
• Cut pie into 6 wedges; serve sauce over wedges.

SALMON PIE

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!

SALMON PIE

Steps:

• In a large bowl, mix together flour and salt.
• Mix in the oil with a fork until no dry flour remains and the mixture is about the consistency of peas.
• Add the water and mix with a form until the dough comes together and cleans the sides of the bowl. (If it doesn't come together nicely, add more oil, 1 tsp at a time.) Press the dough firmly into a ball and wrap it in plastic wrap until you are ready to use it.
• Heat butter in a large skillet. Add the onion and garlic. Sauté over medium heat until the onions soften, 3-5 min.
• Remove the pan from the heat. Add the flaked and de-boned salmon, mashed potatoes, and pepper. Mix well, until an even mixture forms. Add the reserved canned salmon liquid as necessary so that the filling is not dry, but not too wet either. (You will probably need about half of the canned salmon liquid.)
• Taste the filling and add salt as desired.
• Preheat your oven to 425F.
• Divide the pie crust dough into two portions. Set one aside, covered, for later. Roll the other, between two pieces of wax paper, into a 12 inch circle.
• Place the crust into a 9 inch pie pan.
• Spoon salmon filling into bottom crust, making sure the top is even.
• Roll out the remaining crust dough, between two pieces of wax paper, to a 10 inch circle. Cut steam slits into the crust.
• Dampen the edge of the bottom crust with a little cold water, and place the top crust over the pie. Press the edges firmly together, and flute as desired.
• Cover the pie loosely with aluminum foil and bake for 30 minutes.
• Remove the aluminum foil and bake for an additional 10-20 minutes, until the crust is golden.
• Remove the pie from the oven and let it stand for 10 minutes before serving.

EASY SALMON PIE

Steps:

• Drain salmon and pick out bones.
• Mix all ingredients together and press into a 9 inch glass pie plate.
• Bake at 350 degrees for 45 minutes.
• Cut in wedges and serve.

SALMON PIE

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.

SALMON AND LEEK PIE

Steps:

• Cut white and pale-green parts of leeks crosswise into 1/2-inch-thick slices. In a bowl of cold water wash leeks well and lift from water into a colander to drain. Pat leeks dry. In a large skillet cook leeks in butter over moderate heat, stirring, until tender, about 12 minutes, and cool. Cut salmon into roughly 3/4-inch pieces and in a bowl toss with leeks, dill, zest, salt, and pepper until combined well.
• In a small bowl whisk together egg and water to make an egg wash. On a lightly floured surface with a lightly floured rolling pin roll 1 puff pastry sheet into a 10-inch square and the other into a 12-inch square. Transfer 10-inch pastry square to a floured large baking sheet and mound salmon filling in center, forming a round 8 inches in diameter. Brush edges of pastry evenly with some egg wash. Carefully drape remaining pastry square over salmon and gently press edges together to seal. With a sharp knife trim edges of pastry to form a 10-inch round. Crimp edges and cut 4 steam vents on top of crust. Brush crust evenly with some remaining egg wash. Chill pie, loosely covered, at least 1 hour and up to 3.
• Preheat oven to 400°F.
• Bake pie in middle of oven until pastry is golden brown, about 30 minutes.
• Serve pie warm or at room temperature with sauce.