Salmon Pie Recipe Biography
Source(google.com.pk)
Recipe 1: New England Salmon Pie
Ingredients:
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
Directions:
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.
Recipe 2: Creamy salmon and leek pie
Ingredients:
eggs
4 whole cloves
1/2 brown onion
1L (4 cups) reduced-fat milk
1 dried bay leaf
850g (about 3) skinless salmon fillets
100g butter
1 leek, pale section only, washed, thinly sliced
75g (1/2 cup) plain flour
1/4 cup chopped fresh dill
Large pinch of ground nutmeg
2 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed
1 egg, extra, lightly whisked
Lemon wedges, to serve
Method:
1. Cook the eggs in a small saucepan of boiling water for 8 minutes. Drain and cool under cold running water. Peel and coarsely chop.
2. Meanwhile, press the cloves into the onion. Place the onion, milk, bay leaf and salmon in a large saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer for 10 minutes.
3. Transfer the salmon to a plate. Flake into large pieces, discarding any bones. Strain the milk mixture into a large jug. Discard the onion, cloves and bay leaf.
4. Wipe saucepan clean. Melt one-quarter of the butter in the saucepan over medium heat. Add the leek and cook, stirring often, for 4 minutes or until soft but not browned. Transfer to a small bowl.
5. Melt remaining butter in the saucepan over medium heat until foaming. Add the flour. Cook, stirring, for 1 minute. Remove from heat. Gradually whisk in the milk. Place over medium heat. Cook, stirring with a wooden spoon, for 5 minutes or until the sauce boils and thickens.
6. Add the chopped egg, salmon, leek, dill and nutmeg to the sauce. Season with salt and pepper. Divide among four 500ml (2-cup) capacity ovenproof dishes. Set aside to cool.
7. Preheat oven to 200°C. Cut the pastry sheets in half. Brush the edges of each dish with extra egg. Top each dish with a pastry rectangle. Press the edges to seal. Trim excess pastry. Brush the pies with egg. Cut a slit in the centre of each pie. Bake for 20 minutes or until puffed and golden. Serve with lemon wedges.
Recipe 3: Salmon and Potato Pie
Ingredients:
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
Directions:
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.
Recipe 4: Easy Salmon Pie
Ingredients:
4 (6-ounce) center cut salmon fillets, skin removed
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper
4 tablespoons canola oil, divided
1 medium Vidalia onion, chopped
2 cloves garlic, minced
1 cup chopped shiitake mushrooms, stems discarded
2 teaspoons chopped fresh thyme leaves
4 cups washed, dried, and loosely packed fresh baby spinach
1/4 cup sour cream
2 frozen puff pastry sheets, defrosted
Chopped fresh parsley leaves, for garnish
Directions:
Preheat the oven to 375 degrees F.
Brush both sides of the salmon with 1 teaspoon lemon juice and sprinkle with salt and pepper, to taste. Set aside.
Warm 2 tablespoons oil in 2 separate skillets over medium-high heat. Add half of the onion and half the garlic to each pan. Season with salt and pepper, to taste, and saute until tender, about 5 minutes. Stir in the mushrooms and thyme into 1 pan and the spinach, lemon zest and remain lemon juice in the other pan. Stir the spinach until it wilts, then transfer it to a bowl and set aside. Saute the mushrooms until they are reduced and tender, about 5 minutes. Turn off the heat and stir in the sour cream. Set aside.
Trim the thinner ends of the salmon fillet so you have 4 pieces of even thickness. Unroll a pastry sheet on a lightly floured surface. Pass a rolling pin lightly over 2 or 3 times to seal the seams and lengthen slightly. Cut the pastry sheet into 3 equal strips, using the natural seams as a guide. Roll out the second puff pastry sheet to get 1 more strip. Save remaining puff pastry for another use. Lightly prick the 4 strips with a fork. Put 1 heaping spoonful of mushroom mixture on 1 half of each pastry, top with salmon, then layer with a heaping spoonful of spinach mixture. Wet the edges of the pastry with water and fold over the other half, pressing lightly and folding to seal the edges. Repeat with remaining pastry and filling. Cut 2 vents on the top of each pastry packet and arrange them on a parchment-lined baking sheet.
Bake until the pastry is golden and fish is just opaque in the center, about 25 to 30 minutes.
Transfer the pies from the oven to serving dishes and garnish with chopped parsley.
Recipe 5: Creamy Salmon and Broccoli Pie
Ingredients:
125g plain flour
1/2 teaspoon sea salt
125g butter at room temperature
50ml cold water
2 salmon fillets
1/2 head broccoli, chopped into small pieces, steamed and cooled
8 small mushrooms, quartered
thyme (fresh or dried) to taste
dried mixed herbs to taste
salt and pepper to taste
15g butter
2 tablespoons plain flour
300ml milk
Method:
To make the pastry: sieve the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 minutes in the fridge.
Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 10cm x 25cm. Keep edges straight and even. Don't overwork the butter streaks; you should have a marbled effect.
Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.
To make the filling: bake the salmon in a preheated 180 C / Gas 4 oven for 15 minutes or until just cooked. Flake the salmon into chunks and sprinkle over base of a pie dish
Scatter cooked broccoli and mushrooms over the salmon. Season with thyme, dried mixed herbs, salt and pepper.
To make the sauce: melt butter in pan and add plain flour and stir for 1-2 mins on the heat. Take pan off heat and gradually whisk in 300ml of milk.
Return to heat and simmer for 8-10 minutes stirring continuously. Season with salt and pepper
Pour the sauce over salmon and broccoli mixture. Roll out pastry and place on top. Decorate the pie with the leftover pastry. Brush with beaten egg yolk, if desired.
Bake at 180 C / Gas 4 for 30-40 minutes or until pastry is golden brown.
Recipe 6: Salmon potato pie
Ingredients:
6 potatoes, peeled
1 small onion, minced
1 clove garlic, minced
1 tablespoon butter
1 (213g) tin red salmon, undrained
1 teaspoon dried thyme
250ml milk
pastry for a 23cm pie (homemade or shop bought)
1 to taste salt and pepper
Method:
Preheat oven to 200 C / Gas 6. Line a 23cm pie dish with pastry.
Bring a large pot of salted water to the 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 colour.
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 case.
Place second piece of pastry over top of salmon mixture. Cut slits into the top, then pinch edges of both pieces of pastry together. Bake on lower rack of oven for 45 minutes.
Recipe 7: Russian Salmon Pie
INGREDIENTS:
3 tablespoons unsalted butter
1 red onion, diced
½ pound mushrooms, cleaned and sliced
½ head green cabbage, cored and shredded
1 tablespoon red wine vinegar
Salt and black pepper, to taste
1 tablespoon extra-virgin olive oil
1 1-pound skinless salmon fillet (preferably Alaskan)
2 sheets homemade or store-bought puff pastry
2 cups cooked short grain brown rice
2 eggs, one hard-boiled, the other beaten
½ cup shredded sharp Cheddar
½ cup fine bread crumbs
2 tablespoons minced fresh parsley
¼ cup heavy cream
PREPARATION:
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.
Recipe 8: Salmon and Leek Pie
Ingredients:
4 large leeks
2 tablespoons unsalted butter
2 1/4 pounds skinless boneless salmon fillet
1/4 cup chopped fresh dill leaves
1 teaspoon freshly grated lime zest
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper
1 large egg
1 tablespoon water
a 17 1/4-ounce package frozen puff pastry sheets (thawed according to package instructions)
preparation:
Cut white and pale-green parts of leeks crosswise into 1/2-inch-thick slices. In a bowl of cold water wash leeks well and lift from water into a colander to drain. Pat leeks dry. In a large skillet cook leeks in butter over moderate heat, stirring, until tender, about 12 minutes, and cool. Cut salmon into roughly 3/4-inch pieces and in a bowl toss with leeks, dill, zest, salt, and pepper until combined well.
In a small bowl whisk together egg and water to make an egg wash. On a lightly floured surface with a lightly floured rolling pin roll 1 puff pastry sheet into a 10-inch square and the other into a 12-inch square. Transfer 10-inch pastry square to a floured large baking sheet and mound salmon filling in center, forming a round 8 inches in diameter. Brush edges of pastry evenly with some egg wash. Carefully drape remaining pastry square over salmon and gently press edges together to seal. With a sharp knife trim edges of pastry to form a 10-inch round. Crimp edges and cut 4 steam vents on top of crust. Brush crust evenly with some remaining egg wash. Chill pie, loosely covered, at least 1 hour and up to 3.
Preheat oven to 400°F.
Bake pie in middle of oven until pastry is golden brown, about 30 minutes.
Serve pie warm or at room temperature with sauce.
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Salmon Pie Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Pie Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Pie Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Pie Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Pie Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Pie Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Pie Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Pie Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Pie Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
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