Another classic Deanna, I have no idea where she found this recipe, but this will always be a regular meal in our house.  We usually have it with roasted potatoes and a bunch of vegetables – tonight it was with beets and green beans.  If I have old cheddar handy, that’s my first choice, but tonight – for example – I had some leftover jalapeno Jack cheese from burritos that I’d made, this went into the pie, and then I had a wee bit off mozzarella for the top, which I finished off with a sprinkling of Parmesan – and it was great.

**Update November 2018 – I replaced the 2 cups bread crumbs with 1 cup of almond flour and added an extra egg.  Gluten-free and just as tasty!**

Salmon Pie

1, 418 g can of salmon – drained, with the juices reserved in a 1 cup measuring cup

2 c. fresh bread crumbs

3/4 c. grated cheese – your choice

1 small onion, finely chopped – about 1 cup

1 egg

1 c. milk – I use (Mom used) the salmon juice and then top up the 1 cup measure with milk

2 T. butter

salt and pepper to taste

extra grated cheese for the top

Preheat the oven to 350 and spray a 9-inch Pyrex pie plate.  Put the bread crumbs in a medium-sized bowl and then in a small saucepan, gently heat the milk/salmon juice and the butter until it just wants to boil.

Pour the milk mixture over the breadcrumbs, give it a stir, then add the remaining ingredients and mix well.

Smooth the mixture into the prepared pie plate and top with grated cheese, if you’re using.  Bake for about 45 minutes.

Print Friendly, PDF & Email
(Visited 64 times, 1 visits today)