Finnish Salmon And Dill Pie Recipes

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FINNISH SALMON AND DILL PIE



Finnish Salmon and Dill Pie image

Being of Finnish heritage, I am always thrilled when I find a family recipe. This salmon and dill pie came tumbling out of one of my grandmother's books. It will be a winner at any of your social functions. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories     Brunch     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 12

1 tablespoon butter
1/3 cup finely chopped green onions
3/4 cup flaked smoked salmon fillets
1/4 cup snipped fresh dill
Dough for single-crust pie
3 large eggs, room temperature
1 cup half-and-half cream
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper
1 cup shredded Swiss cheese

Steps:

  • Preheat oven to 400°. In a small skillet, melt butter over medium heat. Add green onions; cook and stir until crisp-tender, about 3 minutes. Remove from heat. Gently stir in salmon and dill; set aside., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Spoon salmon mixture into crust. In a small bowl, whisk eggs, cream, flour and seasonings until blended; pour over top. Sprinkle with cheese., Bake on a lower oven rack until a knife inserted near the center comes out clean, 35-40 minutes. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 448 calories, Fat 30g fat (18g saturated fat), Cholesterol 179mg cholesterol, Sodium 642mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.

SALMON WITH DILL



Salmon with Dill image

This is a simple recipe for salmon fillet or salmon steak. With just a hint of seasoning, you can bring out the delicious taste of the salmon. Serve with tartar sauce and lemon.

Provided by John Bragg

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Steak Recipes

Time 30m

Yield 4

Number Of Ingredients 6

1 pound salmon fillets or steaks
¼ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon dried dill weed
2 tablespoons butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish.
  • Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.

Nutrition Facts : Calories 261.7 calories, Carbohydrate 0.7 g, Cholesterol 82.2 mg, Fat 18.1 g, Fiber 0.1 g, Protein 22.8 g, SaturatedFat 6.1 g, Sodium 254.1 mg, Sugar 0.2 g

FRENCH-CANADIAN SALMON PIE



French-Canadian Salmon Pie image

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

2 cups unbleached all purpose flour (plus extra for rolling)
1/2 teaspoon kosher salt
2/3 cup butter or lard
6-7 tablespoons cold water
1 beaten egg
2 pounds russet potatoes (about 6 medium)
2 tablespoons unsalted butter
1/4 cup chopped onions
1/2 cup water
1 pound salmon fillet (pin bones removed)
1/2 teaspoon kosher salt (or to taste)
1/4 teaspoon pepper (or to taste)
3 tablespoons unsalted butter
3 tablespoons unbleached all purpose flour
1 cup milk
2 tablespoons lemon juice
1 tablespoon chopped fresh dill (or 1 teaspoon of dried dill)
salt and pepper to taste

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

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