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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (362g) Recipe makes 6 servings |
||
| Calories 564 | ||
| Calories from Fat 230 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.6g | 39% | |
| Saturated Fat 7.6g | 38% | |
| Monounsaturated Fat 10.2g | ||
| Polyunsaturated Fat 6.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 23mg | 7% | |
| Sodium 461mg | 19% | |
| Potassium 1104mg | 31% | |
| Total Carbohydrate 68.0g | 22% | |
| Dietary Fiber 7.2g | 28% | |
| Sugars 2.3g | ||
| Protein 16.1g | 32% | |
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Salmon & Potato Pie
By: JanetC-KY
Jun 19, 2006
Posting for ZWT 2006, this is a yummy sounding two crust savory pie. made with can salmon thus convenient but I will probably sub fresh cooked salmon when I make it here at home. I have taken the liberty of adding some dill into the ingredient list.
SERVES 6 -8
Ingredients
- 6 potatoes, peeled
- 1 small onion, minced
- 1 garlic clove, minced
- 1 teaspoon dried dill weed
- 1 tablespoon butter
- 1 (6 ounce) canned red salmon, undrained
- 1 teaspoon dried thyme
- 1 cup milk
- 2 (9 inch) unbaked pie shells
- salt and pepper
Directions
1
Preheat oven to 400 degrees F and 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.2
In a medium saucepan, cook onions, garlic and butter over medium heat until vegetables become transparent in color.3
Add onion/garlic mixture, dill, 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.4
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.
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- Course > Main Dish > Savory Pies
- Main Ingredient > Seafood > Fish > Saltwater > Salmon
- Main Ingredient > Vegetables > Potatoes
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Preparation > Presentation > Served Hot
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Taste/Mood > Savory
- Occasion > To Go... > Potluck
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Kim127
On Jun 4, 2007
We enjoyed this for dinner last night. My first 2 crust pie ever! 
Cook time was right on and I thought everything came together really easily. We thought the flavor was good and DH gave it a thumbs up too. I think it would be really great served with a newburg sauce!
From: Julie B's Hive
On Jun 1, 2007
This was different from the usual salmon pie I normally make. I, too, used a large can of pink (not red) salmon but it was the addition of the herbs my family didn't care for. I'm not a salmon pie eater so this recipe was reviewed by my hubby and GD. Sorry, I wish I could have done better by you. TFS, others have loved it and more will too. Made this pie for ZWT3 British/Irish regional.
From: Muffin Goddess
On May 31, 2007
I was pleasantly surprised by this recipe! Salmon pies usually don't excite me because they tend to be too bland for me, but this one was really good. I had actually picked this recipe to make for my Gram because she's a big fan of salmon pie, and this one was no different. I guess my potatoes were kind of on the large side, and I used about double the amount of salmon because I didn't pay attention to the can size until it was too late, so I had quite a bit of filling (I probably could've made two thinner pies instead of one really stuffed one). Gram didn't mind, though, since she started eating the filling before I even got to assemble the pie! I liked that this was so simple to make, too, so I would definitely consider making this again. Gram says thank you for posting this recipe!
From: ~Rita~
On Jun 23, 2006
Comfort food. This would be great for the colder months. I did use left over wild salmon for I try not to use canned foods.(Watching salt intake)! I made 1/2 the recipe with 1 pie shell. Making a rustic style pie by laying the filling on the dough and bringing the dough up and over pinching where needed. I found it fun and pretty cool looking check out the picture! Be sure to check for salt and pepper being filling into the pie shell! Thanks!
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