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Deep Dish Baked Salmon Recipe
(Page 2 of Deep Dish Salmon and Potato Pie)
In the buttered casserole or baking dish, layer half the potatoes and carrots and onions and
salmon
Top this with half the sauce
Repeat as above, layering the remaining potatoes, carrots, onions and salmon
Pour the remaining sauce over all
Dot with 2 tablespoons of butter
Fit rolled pie crust over the casserole
Brush the pie crust with some egg yolk mixture and cut vents in the crust
Flute or seal the edges of the crust
Bake for 30 minutes or until bubbling and hot all the way through
Pie Crust Recipe
Ingredients:
2 cups of flour
1 1/8 teaspoon salt
1/2 cup plus 3 tablespoons of shortening
5-6 tablespoons of ice water
Instructions:
Combine the flour and the salt in a mixing bowl
Add the shortening and blend with a pastry blender until crumbly and the size of peas
Slowly add most of the ice water until the mixture holds together
If too dry, add the remaining ice water (the dough should not be too dry or too wet)
Gently (or the dough will get tough) knead the dough into a ball
Place the dough on a lightly floured surface or pastry cloth and roll it out to a thickness of about
a 1/8 inch in the approximate shape of your casserole dish (do not stretch the crust or it will
shrink when baking)
Top of the salmon casserole with the crust, trim edges and cut vent holes
Nice job! You're done!
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