21st Centery Salmon Pie (like Mom used to make, but better)

March 2, 2012 § 1 Comment

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Growing up, Mom made a salmon pie that was just salmon, potato, and crust. The addition of a little seasoning, some fresh dill, and an egg to hold it together brings the filing to a more modern level. Swapping out Mom’s old shortening crust for an updated all-butter crust brings this classic pantry dish into the 21st century. This pie is a crowd-pleaser and a family favorite.  You can use any canned salmon, and any type of mashed potato (fresh, leftover, or even instant). I’ve entered this recipe in a contest on food52.com for “Your Best Canned Fish Recipe.”  If you’re eager to get to the recipe, go ahead and scroll to the bottom of this post.
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I grew up eating this dish probably twice a year, so I’ve never been squeamish about canned salmon.  I know some people are, especially if you’ve only had it once and picked the type that has the skin and bones in the can along with the flesh of the fish.  Personally, I opt for the no skin, no bones variety of canned salmon.  However, there is actually more nutrition (more omegas, more calcium, etc.) in the “with skin and bones” variety.  I’ll leave it to you to experiment and determine which you prefer.
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Salmon, potatoes, onion, fresh dill, and one egg to “glue” it together.  This recipe is very, very easy to make, even for beginner cooks, but it ends up being a pretty impressive dinner centerpiece.
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I have to apologize for not having a photo of the whole, fully baked (and perfectly flaky and golden-crusted) pie.  I left it on the counter to go pick my daughter up from daycare, and returned to a pie minus two large pieces.  My husband apologizes.  Such are the pitfalls of being a food blogger with a (hungry) foodie husband.

RECIPE:
21st Centery Salmon Pie (like Mom used to make, but better)

4 six-ounce cans of Alaskan salmon (or equivalent), drained (yield 19-20 ounces of drained fish)
1 egg
2 1/3 cups mashed potato, salted and peppered to taste
3 heaping tablespoons diced red onion (approximately 1/2 small onion)
1/2 teaspoon fresh dill, chopped (you can use dried dill here too, cut to 1/4 teaspoon)
1/4 teaspoon ground black pepper
pinch garlic powder
yellow mustard
all-butter pie dough for a double-crust 9 inch pie (see my preferred painless pie crust recipe here)

Preheat oven to 425 degrees.

In large bowl, flake drained salmon with fork. Add egg and stir well. Add mashed potatoes to salmon mixture and mash until combined.

Add onion, dill, pepper, and garlic powder to salmon mixture and stir.

Assemble as you would any double-crust pie.

Bake for 20 minutes, then remove from oven and quickly protect edge crust with foil. Return to oven and bake another 15-25 minutes. Pie is finished when it is pleasantly golden brown.

Cool for 15 minutes before serving. Serve with yellow mustard if desired.

NOTES: You can use instant mashed potatoes for this recipe – I have with excellent results. I wouldn’t skimp on the crust, though. I always use Martha Stewart’s Pate Brisee.

Happy noshing,
Sarah

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