1 April, 2022
I’m not a prepper, I am, however, a person who stocks for a rainy day. When toilet paper was difficult to find or we were only allowed to buy one package, we had a stash. Not a big stash, but a stash of a package ahead of what we needed.
So I buy canned goods, not a lot, but I do buy canned meats and I buy dry goods. All the stock and stores in the world won’t help, though, if you don’t know how to use them when you need to. Opening a can of salmon but not being able to make something with it that is edible…enjoyably so….makes it something not worth stocking. Also, if you don’t like it, don’t stock it.
Off my soapbox. I bought a package of what I dimly remember might have been 6 cans of salmon a while ago. We used two for salmon patties…yumm. But there must be other things to make besides patties with fish, right? Turns out, fish pie is a thing…not generally a north American thing, I don’t think, but I remember watching Jamie Oliver making a fish pie on one of his episodes a while ago that I was really lusting after….living in landlocked Alberta, though, means that some fish is pretty darn pricy. This says to me, one fish in the pie, not the 3 or 4 Mr Oliver was able to use.
And so salmon pie became a thing. I used only things I had, nothing is fancy, and it tasted pretty great.
Ingredients (as I made it there was one 9” pie and 12 tarts):
- 2 cans of salmon (213g cans) or use leftover salmon
- 7 medium potatoes, peeled, cooked and roughly mashed
- 1/2 to 3/4 cup yogurt – I used Greek but would have preferred Balkan
- 1/2 cup half and half
- 4 ounces of cream cheese
- 1/4 to 1/2 cup heaping tablespoons Dijon mustard
- 2 pie crusts (top & bottom)
- 1 small onion, diced
- 1 tsp minced garlic
- 1 rounded tsp dill
- 2-3 tsp lemon juice
- ground pepper
- 1 can peas, drained (or use fresh or frozen)
Peel, cut and cook the potatoes. When they are done, drain them, and mash them, but leave lumps. Mix in the cream cheese – do this while the potatoes are hot so it melts better, not that lumps of cream cheese in the mixture would break anyone’s heart.
Add in the yogurt, half and half, Dijon, dill and lemon juice. Mix gently.
I quick fried the onion and garlic in some olive oil, just to soften them and take away the raw bite. When they are done, add to the potato mixture.
Taste it. It’s all cooked, so give it a taste and adjust if needed.
Add the pepper, the peas and the drained salmon. Mix again.
You can absolutely mix everything all at once – I didn’t because I wanted to make sure there was even disbursement. And I wanted the salmon to stay chunky, therefore I mixed it in last.
Line a 9” pie plate with pastry. Fill with the potato mixture. Top with pastry and pinch the top and bottom together. If you make it like I did, take the rest of the filling and fill a bunch of tarts.
Bake at 400F until the pastry is golden. I actually goofed and only put it in at 350F but when the pastry wasn’t done at half an hour, I realized and cranked up the heat.
The filling is completely cooked so you’re just reheating and browning the pastry.
This was so good, so easy, pretty fast to put together then hands off. I used store bought pastry for the pie shells, as well as store bought tart shells.