Grandma Mizerak’s Salmon Pie Recipe - Lenten favorite Recipe
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Category: |
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Ingredients: |
Ingredients: Mom’s original recipe: Double pie crust – again can be homemade (preferred) or store bought pie crust. If homemade – see Prunes and Dough recipe. Double crust same as 1 recipe for prunes and dough.
Mashed potatoes (use 4 or 5 medium potatoes peeled, cut up and cooked, seasoned to taste)
Sauteed minced onion (about ½ medium onion) in butter
1 can of Salmon (Pat will at times has used left over salmon to substitute)
Pat has tweaked recipe with tips from Emeril LaGasse, who is originally from Fall River, Mass. He adds a raw egg and a small amount of fresh dill weed into the potato mixture and he uses a poached salmon fillet instead of canned salmon with bones and skin (yuck). Pat has used left over salmon fillet when it is available.
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Directions: |
Directions:You mix the potatoes with the flaked salmon, sautéed minced onion, dill weed (about ½ teaspoon) and 1 raw egg. Place mixture in pie crust and cover top of pie with 2nd pie crust topping.
Pat likes to brush with a beaten egg over the top crust to make it brown nicely.
Bake at 375 degrees until crust is brown – approximately 45 minutes.
Tip – Pat will chop up fresh dill weed when she buys a bunch and keeps it in the freezer until needed. It will last forever and you can just scrape off what you need with no waste. |
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Personal
Notes: |
Personal
Notes: Some people like to eat finished cooked pie piece with catsup. Sounds awful but don’t knock it til you try it. One does not need too much salmon – 6 oz would do. That is how Mom would make it stretch for a big family.
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