FRENCH-CANADIAN SALMON PIE
This recipe for salmon pie is a seaside version of the classic French Canadian meat pie. It is often served right along with meat pie on Christmas Eve and New Years Eve.
Provided by Grow a Good Life
Categories Main Course
Number Of Ingredients 18
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.
Nutrition Facts : ServingSize 1 slice, Calories 350 kcal, Carbohydrate 43.9 g, Protein 8 g, Fat 16 g, SaturatedFat 10.2 g, Cholesterol 43 mg, Sodium 432 mg, Fiber 3.7 g, Sugar 3 g
FASTEST-EVER FISH PIE
Quick and easy, a perfect mid week supper
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat the grill to high. Heat the oil in a large pan, then gently fry the onion for 5 mins until soft. Add the tomatoes and stock, bring to the boil, then simmer for 5 mins. Season.
- Flake the smoked mackerel into the pan, stir, then tip the mixture into a shallow dish and sprinkle over the breadcrumbs and parmesan. Grill for 5 mins or until bubbling and golden.
Nutrition Facts : Calories 383 calories, Fat 28 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 2.06 milligram of sodium
SPRING FISH PIE
A special after-work supper treat - easily doubled if you've got friends over
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C /gas 7. Tip the spinach into a colander sitting in the sink and tip the potatoes into a saucepan. Bring a kettle full of water to the boil and pour enough over the potatoes to cover and slowly pour the rest over the spinach to wilt it. Bring the potatoes to the boil and cook for 8-10 mins until tender, then drain and roughly mash.
- Leave the spinach to cool, then squeeze out excess water with your hands. Scatter the spinach over the bottom of 2 individual or 1 small ovenproof dish leaving two gaps for the eggs. Crack the eggs into the gaps, then season with salt and pepper. Distribute the fish over the spinach and eggs. Spread over the crème fraîche and drizzle with the lemon juice. Loosely spoon over the potatoes, drizzle over the olive oil, then bake for 20-25 mins until the top is crispy and golden and the sauce is bubbling at the sides. Leave to stand for a few mins, then serve straight from the dish.
Nutrition Facts : Calories 529 calories, Fat 22 grams fat, SaturatedFat 7.7 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 6.5 grams sugar, Fiber 4.9 grams fiber, Protein 44 grams protein, Sodium 1 milligram of sodium
BEAUTIFUL LAYERED SMOKED SALMON & MACKEREL PATE
This is a delicious pate made from two kinds of smoked salmon - both regular smoked & golden roast smoked salmon as well as smoked mackerel. It is really best if you make it the day before so that you can chill it properly & the flavours can meld nicely. Time to make doesn't include chilling time...
Provided by Um Safia
Categories European
Time 15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Line a 2lb loaf tin with clingfilm. Cover the base & sides of the tin (but not the ends) with the smoked salmon so that the pieces just about overlap.
- In a food processor, mix the roast salmon slices, tomato ketchup, dill & half of each of the following: butter, soft cheese, cayenne, lemon zest & lemon juice. Spoon into the tin, level the top & chill. (don't wash out the processor just yet!).
- Skin the smoked mackerel & carefully remove any bones with tweezers or your fingers. Whizz in the food processor with the horseradish & the other half of the butter, cream cheese, cayenne, lemon zest & lemon juice. Spoon over the top of the salmon pate & level the top. Fold over the overlapping salmon. Cover with clingfil & chill for at least 2 hours (but preferably overnight).
- To serve, carefully invert the tin onto a suitable plate & using a sharp knife (clean knife between each slice to get perfect neat slices) cut the pate into 10 slices.
- Serve each slice on a plate with a few salad leaves & a slice of toast cut into triangles along with a wedge or two of lemon.
Nutrition Facts : Calories 291.1, Fat 18.1, SaturatedFat 9.1, Cholesterol 58.6, Sodium 673.5, Carbohydrate 15.8, Fiber 3, Sugar 2, Protein 18.7
SALMON & SMOKED MACKEREL PIE
A luxurious fish pie with eggs and spinach, topped with crispy potatoes. You can use other types of fish, but I think salmon and smoked mackerel works well.
Provided by Amber.S
Categories Savory Pies
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 220ºC (Fan 200ºC).
- Put the spinach into a colander and pour over a kettle of boiling water, slowly to make it wilt.
- Put the potatoes in a large saucepan and cover with more boiling water, bring to the boil and cook until tender (roughly 10 mins). Drain.
- Once the spinach has cooled, squeeze out excess water, and line the base of a oven-proof pie dish.
- Push the spinach down in 4 evenly spaced places to create slight dips, and crack the eggs into these dips.
- Season with salt and pepper.
- Even cover with the mackerel and salmon.
- Spread over the creme fraiche with a knife and sprinkle with the lemon juice.
- Add 1tbsp of oil to the drained potatoes and roughly mash them.
- Spoon the crushed potatoes over the creme fraiche and drizzle over the remaining oil.
- Cook in the oven for 20-25 mins, you want the potatoes to turn crispy and golden and the sauce to bubble at the sides of the dish.
- Leave to stand for about 4 mins and then serve.
Nutrition Facts : Calories 697, Fat 44.8, SaturatedFat 17.1, Cholesterol 338.4, Sodium 238.9, Carbohydrate 41.3, Fiber 5.8, Sugar 3.2, Protein 33.5
More about "salmon smoked mackerel pie food"
THE ULTIMATE FISH PIE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory Main CourseServings 6
NIGEL SLATER’S CHRISTMAS GUIDE PART 3: FISH PIE | FOOD
From theguardian.com
Estimated Reading Time 3 mins
SMOKED SALMON AND MACKEREL FISHCAKES - PROPERFOODIE
From properfoodie.com
SMOKY FISH PIE - KILLING THYME
From killingthyme.net
SMOKED FISH PIE RECIPE WITH CHEDDAR MASH TOPPING
From greatbritishchefs.com
SMOKED HADDOCK AND MACKEREL FISH PIE - DELICIOUS.
From deliciousmagazine.co.uk
SMOKED MACKEREL RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
NIGEL SLATER’S SMOKED MACKEREL PIE RECIPE | FOOD | THE …
From theguardian.com
FISH MACKEREL - RECIPES - COOKS.COM
From cooks.com
SMOKED SALMON HAND PIES - CLOUDY KITCHEN
From cloudykitchen.com
SALMON AND MACKEREL TERRINE - GOOD HOUSEKEEPING
From goodhousekeeping.com
10 BEST SMOKED SALMON PIE RECIPES | YUMMLY
From yummly.com
SMOKED SALMON AND HADDOCK FISH PIE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
QUICK AND EASY SALMON IMPOSSIBLE PIE - A TASTE FOR TRAVEL
From atastefortravel.ca
HOW TO MAKE CREAMY SMOKED FISH PIE - DAYS OF JAY
From daysofjay.com
SMOKY FISH PIE WITH SMOKED MACKEREL AND SCALLOPS - BBC FOOD
From bbc.co.uk
SMOKED MACKEREL RECIPES - BBC FOOD
From bbc.co.uk
SALMON PIE - THE SEASONED MOM
From theseasonedmom.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love