Best Red Salmon Pie Recipes

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 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.

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.

FINNISH SALMON AND DILL PIE

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.

SALMON FOLDOVER PIE

Steps:

• Preheat the oven to 375 degrees. In a large skillet, heat the butter over medium-high heat. Saute the onion and celery for 5-8 minutes, or until soft. Remove from the heat and add the dill, soup, salmon, 1 egg, and bread crumbs; mix until well combined.
• Place each pie crust on a cookie sheet that has been sprayed with nonstick cooking spray. Place half of the salmon mixture on one side of each pie crust, about 1 inch from the edge. Beat the remaining egg, then brush the edges of the pie crust with it. Fold the crust over the salmon and pinch the edges together to seal. Brush the dough with the egg and bake for 30-35 minutes, or until golden brown and the center is hot.

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 PIE WITH EGG SAUCE

Steps:

• FOR PIE:.
• Melt olive oil, saute the onions until tender.
• Peel potatoes and cook in salted water until tender, mash them up.
• Flake salmon with liquids, incorporate with the mashed potatoes and cooked onions.
• Add salt and pepper to taste.
• Place first pie shell in bottom of pie plate.
• Put potatoe salmon mixture.
• Place second pie shell on top, make incisions on top for steam.
• Beat egg, brush egg mixture all over pie. This will create a nice golden crust.
• Cook at 400o for 30 minutes.
• SAUCE:.
• Boil eggs in water for approximately 10 minutes. Remove shells, cut eggs in thin slices, put aside.
• Heat 2 cups of milk, reserve.
• In a heavy based saucepan, melt butter, whisk in flour and cook, stirring until the flour is foaming but not browned, about 1 minute.
• Off heat, add warm milk, whisk well, then bring to a boil, whisking constantly until the sauce thickens.
• Season with salt and pepper and nutmeg.
• Gentlly add sliced eggs, simmer slowly for 1-2 minutes.
• Slice salmon pie and serve with a generous amount of egg sauce on top.