Recipe by JackieOhNo!
This is a super quick version of a Norwegian salmon pie that is made with canned salmon. Red salmon gives a better color, but it is a bit pricier than pink. Posted for ZWT 6.
Top Review by Debbie R.
I loved this; even DH, who hates fish, ate a second helping. It doesn't taste "fishy" at all. The filling came out like a warm pate; very nice!! I think I'd like to serve a sour cream and dill sauce on the side with this; not to pour over the pie, but just to lightly dip in the fork while having a bite of the pie. ETA: This stuff is so good, that it makes a wonderful breakfast even. That's a real testament to the mild, but savory, flavor of the dish.
- 2 tablespoons butter
- 1 cup chopped onion
- 1⁄3 cup chopped celery
- 1 teaspoon dried dill
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (15 1/2 ounce) can pink salmon or 1 (15 1/2 ounce) can red salmon, drained and flaked
- 2 eggs (divided)
- 1 1⁄4 cups dry breadcrumbs
- 2 unbaked refrigerated 9-inch pie shells
Directions See How It's Made
- Preheat the oven to 375 degrees. In a large skillet, heat the butter over medium-high heat. Saute the onion and celery for 5-8 minutes, or until soft. Remove from the heat and add the dill, soup, salmon, 1 egg, and bread crumbs; mix until well combined.
- Place each pie crust on a cookie sheet that has been sprayed with nonstick cooking spray. Place half of the salmon mixture on one side of each pie crust, about 1 inch from the edge. Beat the remaining egg, then brush the edges of the pie crust with it. Fold the crust over the salmon and pinch the edges together to seal. Brush the dough with the egg and bake for 30-35 minutes, or until golden brown and the center is hot.