Red Salmon Pie Recipes

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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

HEARTY SALMON PIE



Hearty Salmon Pie image

An easy no-roll crust holds a rich salmon filling all served up with a creamy dill sauce.

Provided by Land O'Lakes

Categories     Fish     Salmon     Main Course     Fish     Seafood     Meat, poultry, and seafood     Seafood     Meat, poultry, and seafood

Yield 6 servings

Number Of Ingredients 21

Crust
1/4 cup Land O Lakes® Butter
3/4 cup finely crushed dried crumbly-style herb seasoned stuffing
Filling
2 cups crushed dried crumbly-style herb seasoned stuffing
4 ounces (1 cup) shredded Cheddar cheese
1 cup water
1/2 cup milk
1 (16-ounce) can red salmon, * drained, skin and bones removed, flaked
2 large Land O Lakes® Eggs
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped onion
1 teaspoon instant chicken bouillon granules
1/2 teaspoon dry mustard
Sauce
1/3 cup Land O Lakes® Butter
2 tablespoons cornstarch
1 1/3 cups water
1 teaspoon dried dill weed
1/2 teaspoon salt
2 medium (2 cups) tomatoes, cubed 1/2-inch

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.

Nutrition Facts : Calories 630 calories, Fat 34 grams, SaturatedFat grams, Transfat grams, Cholesterol 170 milligrams, Sodium 1770 milligrams, Carbohydrate 54 grams, Fiber 2 grams, Sugar grams, Protein 29 grams

NEW ENGLAND SALMON PIE



New England Salmon Pie image

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

3-1/2 cups warm mashed potatoes (without added milk and butter)
1 medium onion, finely chopped
1/3 cup milk
1/2 teaspoon celery seed
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon white pepper
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
2 tablespoons minced fresh parsley
Pastry for double-crust pie (9 inches)
1 egg
1 tablespoon water

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 AND POTATO PIE



Salmon and Potato Pie image

A favorite with our family, this French-Canadian dish has been passed down from many generations. It's a simple dish that can be served with a bechamel sauce. If you like salmon you will enjoy this pie.

Provided by Louise B.

Categories     Seafood     Fish     Salmon

Time 1h15m

Yield 8

Number Of Ingredients 9

6 potatoes, peeled
1 small onion, minced
1 clove garlic, minced
1 tablespoon butter
1 (6 ounce) can red salmon, undrained
1 teaspoon dried thyme
1 cup milk
2 (9 inch) unbaked pie shells
1 to taste salt and pepper

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.

Nutrition Facts : Calories 413.1 calories, Carbohydrate 52.6 g, Cholesterol 19.3 mg, Fat 18.2 g, Fiber 3.2 g, Protein 10 g, SaturatedFat 3.8 g, Sodium 387.5 mg, Sugar 3 g

QUEBEC SALMON PIE



Quebec Salmon Pie image

Make and share this Quebec Salmon Pie recipe from Food.com.

Provided by Shirl J 831

Categories     Canadian

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 (15 1/2 ounce) can salmon
2 1/2-3 cups mashed potatoes
1/2 cup finely chopped onion
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon savory
1 pinch pepper
1 (9 inch) pie crusts (store bought or home made)

Steps:

  • Grease individual casseroles or a nine-inch deep pie plate.
  • preheat the oven to 400°F.
  • Drain, flake and crush bones from can of salmon.
  • Bones are loaded with calcium and should never be discarded.
  • Combine potatoes and all other ingredients except salmon.
  • Place half the potato mixture in bottom of prepared casseroles or pie plate.
  • Cover with salmon.
  • Top with remaining potato mixture.
  • Prepare sufficient pastry, roll out and cover casserole or pie plate.
  • Cut vents for steam to escape.
  • Bake in 400 F oven for 25 to 30 minutes or until bubbly hot and crust is golden brown.
  • Hint: Serve with chili sauce or chutney.

Nutrition Facts : Calories 373.7, Fat 19.4, SaturatedFat 7, Cholesterol 50.7, Sodium 720, Carbohydrate 30.4, Fiber 2.7, Sugar 1.9, Protein 18.7

RED SALMON PIE



Red Salmon Pie image

This is a simple open pie with a rice case.It's filled with red salmon, onion and cheese. It's one of my families favourite pies. My mother had it given to her many years ago. It's gluten free as it has no flour, although be careful to check your curry and mustard powders are also gluten free if required for your diet. This pie travels well and is also a good dish for a buffet.

Provided by Jubes

Categories     Long Grain Rice

Time 1h20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 14

1 1/2 cups long grain rice, measured uncooked
1 small onion, finely chopped
30 g butter, melted
1 egg, beaten
salt and pepper
1/2 teaspoon curry powder
220 g tinned red salmon
1 small onion, finely chopped
2 eggs, beaten
1/2 cup milk
salt and pepper
1/4 teaspoon mustard powder
1 tablespoon parsley, chopped
125 g grated cheese

Steps:

  • TO MAKE THE RICE CASE: Cook rice and then mix all of the "Rice Case" ingredients together.
  • Press into a greased pie plate to form the pie shell. Form the sides using a large spoon or with clean hands.
  • TO MAKE THE FILLING: Drain and flake the tinned salmon- reserve the liquid from the can. I always remove and discard any dark skin and the salmon bones before flaking. the skin and bones.
  • Spoon the flaked salmon over the rice shell.
  • In a medium sized mixing bowl, combine the eggs, cheese, milk, salt and pepper, mustard, parsley, onion and the reserved salmon liquid. Then pour this mix over the salmon.
  • Bake in a moderately slow oven 160°C for one hour or until firm. Leave to stand for 10 minutes after removing from the oven before slicing - the pie will slice better.
  • Serve with a salad and Enjoy!

Nutrition Facts : Calories 288.7, Fat 11, SaturatedFat 5.5, Cholesterol 104.5, Sodium 245.5, Carbohydrate 31.6, Fiber 0.8, Sugar 0.9, Protein 14.6

SALMON PIE



Salmon Pie image

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

5 medium boiling potatoes, like yukon gold
3 tablespoons butter
1/3 cup milk
1 medium onion
1 (14 3/4 ounce) can sockeye salmon
1 egg
1/8 teaspoon ground ginger
1 pastry for double crust 10 inch 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!

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