Recipe by eatrealfood
This is not your garden-variety salmon pie. A savory crust, creamy-rich filling topped with a velvety dill sauce is hearty enough to make a one-dish meal. This recipe would work equally well with tuna.
Top Review by Chef Edlear
Delicious pie. This was very easy to make. I needed to add more than 3/4 c crushed stuffing for the crust, but that could have been my heavy hand. I added in some chopped green onions, garlic and horseradish to the filling because we like them, other than that, followed the recipe as written. Daughter # 3 loved this, thanks for sharing!
- 1⁄4 cup butter
- 3⁄4 cup dried crumbly style herb seasoned stuffing mix, finely crushed
- 2 cups dried crumbly style herb seasoned stuffing mix
- 1 cup cheddar cheese, grated
- 1 cup water
- 1⁄2 cup milk
- 1 (16 ounce) can red salmon, drained and flaked
- 2 eggs
- 4 tablespoons fresh parsley, chopped
- 2 tablespoons onions, chopped
- 1 teaspoon instant chicken bouillon granules
- 1⁄2 teaspoon dry mustard
- 1⁄3 cup butter
- 2 tablespoons cornstarch
- 1 1⁄3 cups water
- 1 teaspoon dried dill weed
- 1⁄2 teaspoon salt
- 2 medium tomatoes, cubed
Directions See How It's Made
- Preheat oven to 350°F
- Melt 1/4 cup butter in saucepan; stir in 3/4 cup finely crushed stuffing. Press stuffing mixture on bottom and up sides of greased 9-inch pie pan; set aside.
- Stir together all filling ingredients in same saucepan; spoon into crust. Bake for 50 to 55 minutes or until heated through. Let stand 10 minutes.
- Meanwhile, melt 1/3 cup butter in 2-quart saucepan. Stir in cornstarch. Stir in all remaining sauce ingredients except tomatoes. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (5 to 7 minutes). Add tomatoes; boil 1 minute.
- To serve, cut pie into 6 wedges; serve sauce over wedges.