Elevated Salmon Pie

Experience the nostalgia of a classic salmon pie, elevated to new heights with fresh ingredients and expert technique. Delight in the harmonious blend of flaked Alaskan salmon, creamy mashed potatoes, and aromatic dill, all encased in a flaky, golden-brown crust. Serve with a dollop of yellow mustard for a touch of tanginess.

Ingredients

For the pie filling
4	six-ounce cans Alaskan Salmon, well-drained (roughly 19-20 ounces of drained fish)
2 ⅓	cups mashed potatoes, salted and peppered to taste
1	large egg
1	teaspoon fresh dill, finely chopped
1	teaspoon black pepper
	pinch garlic powder
For the crust and serving
2	rolled pie crusts, enough for a double-crust 9-inch pie
	yellow mustard (as condiment)

Instructions

• For preparing the pie

  1. Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
  2. In a large bowl, flake the well-drained salmon with a fork. Add the egg and mix well. Incorporate the mashed potatoes into the salmon mixture, mashing until thoroughly combined.
  3. Assemble the pie as you would any traditional pie. Use a fork to gently flatten the salmon filling in the bottom crust, being careful not to pack it too tightly. Vent the top crust and lightly brush it with milk before placing the pie in the oven.
  4. Bake the pie for 20 minutes, then remove it from the oven and quickly shield the edge of the crust with foil. Return the pie to the oven and bake for an additional 15-25 minutes, or until it achieves a delightful golden-brown color.
  5. Allow the pie to cool for 15 minutes before serving. Accompany with yellow mustard, if desired.
  6. NOTES: For convenience, instant mashed potatoes can be used with excellent results. However, it is recommended to invest in a quality crust, such as Martha Stewart's Pate Brisee.

Aug 04, 2024