By bluemoon downunder on September 06, 2005
Photo by Rita~
Photo by Rita~
"A tasty salmon pie which I've adapted from a recipe I found on a website with Jewish recipes. Posted for the 2005 Zaar World Tour."
Serving Size: 1 (487 g)
Servings Per Recipe: 4
"Enjoyed But I did make a few changes. I do cook salmon and puff pastry often. I used 3/4 pound salmon. I just couldn`t cook it for an hour knowing I was cooking it again in the puff pastry. So I pre cooked it stoved top by simmering it in the wine till just before done 10 minutes. Then I brushed the pastry with an egg wash and sprinkled it with seasoned salt. BAKED in a 450 degree oven for 15 minutes. So I cut the cooking time down by over an hour and a half! And I found this to be soooo good the way I baked it! The dill came through so wonderfully fresh and the sour cream gave it nice a creamyness and added richness. Good Eats!"
"I tried the recipe using the suggested modifications above (simmer the salmon stove then back) and it came out great. I used phyllo dough instead of pastry puff bc I just didn’t know there was a difference and that was all I could find at the grocery store and it still came out fine. It was also pretty easy, I’m not cook and I thought it came out tasty and looked nice"
"Delish!! I'm so happy I made this. My husband and kids really enjoyed it. I took the advice of Rita and simmered it the stove. I've never worked with puff pastry before and it found it to be rather simple. I will be making this again. I made this for 123 Hits. Thanks for posting."