Best Salmon Pie With Rice Crust Recipes

RUSSIAN SALMON PIE

Steps:

• Heat oven to 375 degrees. Melt butter in a large nonstick skillet over medium-low heat. Add onion and cook, stirring occasionally, until tender, about 7 minutes. Stir in mushrooms, cabbage and vinegar; increase heat to medium. Cover pan and cook 4 minutes; uncover, toss and cook 2 more minutes. Remove vegetables from pan, season with salt and pepper to taste, and set aside.
• Wipe out skillet, add olive oil and set over medium-high heat. Add salmon and season lightly with salt and pepper. Cook salmon 5 minutes per side; remove to a plate and let cool. Flake salmon into large chunks and set aside.
• Set a sheet of puff pastry on a lightly floured surface. Gently roll out until it is large enough to fit a 9-inch deep-dish pie plate. Transfer pastry to pie plate, allowing extra dough to drape over edge.
• Spread brown rice over bottom of pastry. Peel and chop the hard-boiled egg, then add to pie, followed by flaked salmon. Sprinkle with cheese, then bread crumbs. Mound vegetable mixture on top. Sprinkle with parsley and drizzle cream over top.
• Roll out remaining sheet of puff pastry on a lightly floured surface until it is large enough to cover pie. Brush rim of bottom pastry with water and place second sheet of pastry directly on top. Using kitchen scissors or a paring knife, trim off excess dough. Use a fork to crimp the edges of the pie together and help the sheets of pastry adhere.
• Cut a few small slits in the top of the pie to allow steam to escape. Brush top of pie with beaten egg. Bake until pastry is puffed and golden brown, 35 to 40 minutes.

RED SALMON PIE

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!

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.

RICE AND SALMON PIE

Steps:

• Preheat oven to 210 degree celsius (or 190 degree for fan forced oven).
• Place cooked rice, flaked salmon and dill (or chives) into a large bowl.
• Line two baking trays with baking paper.
• Melt butter in frying pan on medium heat.
• Cook leek for 5 minutes, stirring until bright green and soft.
• Transfer to bowl with cooked rice, salmon and dill (or chives). Toss and season with salt and pepper.
• Cut one pastry sheet in half and place on prepared trays.
• Spoon one quarter of rice mixture down centre of each half sheet of pastry, leaving a 2cm edge.
• Place egg quarters down centre of filling and top with remaining half of rice mixture equally over each.
• Place a pastry sheet over each lot of filling, pressing pastry edges together well to seal and trim excess from edges.
• Cut three slashes into top and refrigerate for 10 minutes.
• Brush top with beaten egg and bake for 15 minutes. Reduce heat to 180 degree celsius (160 degree celsius for fan forced oven) and bake for another 20 minutes.
• Cut and serve.

PACIFIC SALMON PIE

Steps:

• Bring water and salt to a boil, add rice, bring to boil again, cover, reduce heat and simmer about 15 minutes, until all water is absorbed and rice is tender.
• Grease a 9 inch pie plate with 1 teaspoon margarine.
• Melt remaining margarine in a fry pan.
• Sauté celery and onion about 4 minutes until tender.
• Beat 1 egg with pepper and mix into rice.
• Press rice onto bottom and sides of prepared pie plate to form crust.
• Sprinkle half the cheese over rice.
• Spread with half the celery mixture and salmon.
• Top with remaining celery mixture and cheese.
• Beat together remaining egg, milk, nutmeg, curry powder and cinnamon.
• Pour over ingredients in pie plate.
• Bake in 375 degree oven for 30 to 35 minutes until a tester inserted in the centre comes out clean.
• Cool 5 minutes.
• Cut into 6 wedges.
• Diabetic- 1 wedge; 2 protein choices; 1 starchy choice; 1 fats and oils choice.

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.