Talking about using leftovers before there are any might sound like an upside-down, backward approach to the point. But hang on, there’s a method to the madness here.
With salmon still coming home, thanks to our family or fisherfolk friends, not to mention the supply that may already be in the freezer just waiting a turn on the menu, that means all of it, every single bit, must be eaten, sooner or later.
And sooner is always better, so let’s go back to the Feb. 4, 2002, Forum, wherein longtime helper Karen Hume sent along the following pair of tried-and-true pies, in response to a fervent plea from Faye Sofie. Karen mentioned she ran across them in her 1979 copy of “Seafood Treasures.”
And, in her SOS at the time, Faye told us it was a prized recipe she’s been using since 1965 and said, “I have served it many, many times to family and friends and they all loved it.”
Now let’s try Karen’s versions:
Salmon supper pie
Cheese pastry (recipe follows)
2cups cooked, skinned, boned salmon, cut in chunks, or 1 can (16 ounces) salmon, undrained
1package (10 ounces) frozen broccoli spears, thawed
2tablespoons finely chopped onion
2tablespoons butter or margarine
1can (10 3/4 ounces) cream of celery soup
3/4 cup milk (see note)
2teaspoons lemon juice
1/2 teaspoon Worcestershire
2hard-cooked eggs, peeled and diced
2tablespoons minced parsley
Prepare cheese pastry according to following recipe.
If using canned salmon, drain, reserving liquid. Separate salmon into chunks with a fork. Cut broccoli into large pieces. Saute onion in butter or margarine; blend in flour and add salmon liquid, soup and milk. Cook, stirring constantly, until thickened and smooth; blend in lemon juice, Worcestershire, eggs and parsley. Remove from heat and set aside.
Divide pastry in half. Roll each half into a ball. Roll out 1 ball for the bottom crust and line a 9-inch pie plate, leaving a 1-inch overhang. Arrange half of the salmon and broccoli in pie shell. Cover with half of the sauce; repeat layers. Roll out remaining pastry and cut in 1/2-inch strips. Twist strips and place over pie to form a lattice. Moisten ends with water and press firmly to rim to seal. Turn overhang of bottom crust over edges of lattice strips and flute. Bake at 400 degrees 40 to 45 minutes. Makes one 9-inch pie.
Note: If using cooked instead of canned salmon, add an additional 1/4 cup milk.
1 2/3cups flour
1/8teaspoon cayenne pepper
1cup grated sharp cheddar cheese
5-6tablespoons ice water
In mixing bowl, combine flour, salt and pepper. Add grated cheese, mixing thoroughly. Cut in shortening until mixture resembles cornmeal. Add ice water a tablespoon at a time, until dough holds together.
Salmon crunch pie
Crust (recipe follows)
2cups boneless, skinless cooked salmon, flaked, or 1 can (16 ounces) salmon, drained and flaked
1cup sour cream
1/2 cup shredded cheddar cheese
1/4 cup margarine, melted
1tablespoon grated onion
3drops liquid hot-pepper seasoning, Tabasco preferred
1/4teaspoon dill weed
Prepare recipe for crust.
In mixing bowl, combine the salmon, eggs, sour cream, cheese, margarine, onion, pepper seasoning and dill weed; mix well.
Reserve 1 cup of crust mixture for topping. Press remaining mixture into a 9-inch pie pan. Fill shell with salmon mixture and sprinkle top with remaining crumbs. No baking temperature or time is included, but about 350 degrees until filling is hot and bubbly and crust is done sounds reasonable.
Makes one 9-inch pie.
1 1/2 cups whole-wheat flour
1cup shredded cheddar cheese
1/3cup finely chopped almonds
In mixing bowl combine flour, cheese, salt and paprika, mixing well. Cut in butter, then add almonds.