SALMON PIE
... an OLD recipe shared with me 45 years ago by my mother-in-law, Barbara, who is no longer with us.
My husband grew up in a family that loved this recipe. Our own family loved this recipe when everyone was growing up. It's still a quick go-to, especially after a long, tiring day.
Over the years, I adjusted the recipe to utilize some fresh and healthier ingredients.
Ingredients:
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2 cups Ritz crackers, crushed
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3 tbsp. butter/olive oil blend
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1 small onion
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1 tbsp. herbs
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fresh basil (use less if using dried basil)
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fresh parsley
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1 can (16 oz.) red salmon
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fresh ground salt and pepper
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1 cup 2% milk
Preparation:
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Preheat oven to 400ºF.
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Run pie pan lightly with butter/olive oil blend.
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Drain canned salmon.
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Melt butter/olive oil blend.
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Finely chop onion and herbs.
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Sauté onion till tender and golden in melted butter/olive oil blend
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Quickly toss cracker crumbs in butter/olive oil and sautéed onion, then fold in herbs.
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Spread half of crumb mixture in pie pan.
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Fork the drained salmon to separate and add it carefully to the pie pan, then sprinkle with the remaining cracker crumbs.
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Starting in the center, pour milk in a spiral all the way out to the edges.
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Bake for 20 min. in preheated oven, or until topping is slightly crispy and golden.
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Serve with a dollop of sour cream, with steamed frozen peas on the side.
Variations:
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The original recipe called for 1/3 cup margarine, 1 tsp. dried chopped onions, 1 tbsp. dried parsley, and whole milk.
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My mother-in-law never used sour cream.
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Sometimes I substitute finely chopped fresh chives from the garden for the onion, but I toss them in with the other herbs without sautéing them.
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I often use leftover salmon cooked fresh by me or from a restaurant "doggie bag." My husband claims it doesn't taste the same as his Mom's, even when I mix it with canned salmon.