"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Salmon Pie, by Yvonne Levesque, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 (15 1/2 ounce) can salmon 2 1/2-3 cups mashed potatoes 1/2 cup finely chopped onion 3 tablespoons butter 1/2 teaspoon salt 1/4 teaspoon savory 1 pinch pepper 1 (9 inch) pie crusts (store bought or home made)
Grease individual casseroles or a nine-inch deep pie plate. preheat the oven to 400°F. Drain, flake and crush thin bones from can of salmon. Bones are loaded with calcium and only larger bones should be discarded. Combine potatoes and all other ingredients except salmon. Place half the potato mixture in bottom of prepared casseroles or pie plate. Cover with salmon. Top with remaining potato mixture. Prepare sufficient pastry, roll out and cover casserole or pie plate. Cut vents for steam to escape. Bake in 400 F oven for 25 to 30 minutes or until bubbly hot and crust is golden brown.
Some like this served with a cream sauce. I think it's great with fiddleheads.
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