Mim's Salmon Pie
1 (1-pound) can salmon
Milk
1 cup soft bread crumbs
3 eggs, slightly beaten
1 cup diced celery
1/4 cup chopped onion
2 tablespoons butter
2 tablespoons chopped parsley
1 tablespoon lemon juice
3/4 teaspoon salt
Unbaked (9-inch) pie shell |
Drain salmon, reserve liquid, and bone, skin, and flake. Add milk to salmon liquid to measure 1 cup. Combine with bread crumbs and eggs and set aside. Sauté celery and onion in butter until celery is tender. Add cooked vegetables, salmon, parsley, lemon juice, and salt to egg mixture, blending thoroughly. Pour into prepared pie pastry pie shell and bake in a hot oven (400º F.) for 25 to 30 minutes, or until crust is done and mixture set. Let stand for 8 to 10 minutes before cutting into wedges.
VARIATIONS: use two cups of leftover salmon; use other seafood such as halibut, crab, shrimp, etc.); use olive oil instead of butter; bake as a quiche (without crust); use other vegetables such as broccoli, peppers, carrots, etc. |
Hearty Fish Chowder
8 servings (10 cups chowder)
2 pounds pollack, cod, halibut, or other thick fish fillets
2 cups sliced carrots
2 cups cubed raw potatoes
2 cups sliced onion
2 teaspoons salt
1 teaspoon dill weed
2 whole cloves
1 small bay leaf
¼ cup butter
2 cups boiling water
½ cup dry white wine or milk
1 cup half and half
2 tablespoons flour
2 tablespoons chopped parsley |
Slice fillets into 1½-inch pieces and refrigerate. Combine carrots, potatoes, onion, salt, dill weed, cloves, bay leaf, and butter in 6-quart Dutch oven. Add boiling water and cover tightly. Bake in a moderate oven (375° F.) for 40 minutes, or until vegetables are tender. Add fish and wine. Cover and bake for an additional 20 minutes, or until fish flakes easily when tested with a fork. Combine half and half and flour, blend until smooth, and add to chowder. Cook, stirring, until hot and slightly thickened. Sprinkle with parsley.
The above recipe is from The Old-Fashioned CookBook, by Jan McBride Carlton. |
