New England Salmon Pie Recipe

3 4 5
New England Salmon Pie Recipe
New England Salmon Pie Recipe photo by Taste of Home
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New England Salmon Pie Recipe

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3 4 5
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My mom always made salmon pie on Christmas Eve. Now I bake this dish for the holidays and other get-togethers during the year. It takes little time to prepare, and with a salad on the side, it makes a satisfying meal. -Jeanne Uttley, Salem, New Hampshire
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

Ingredients

  • 3-1/2 cups warm mashed potatoes (without added milk and butter)
  • 1 medium onion, finely chopped
  • 1/3 cup milk
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
  • 2 tablespoons minced fresh parsley
  • Pastry for double-crust pie (9 inches)
  • 1 egg
  • 1 tablespoon water

Directions

In a bowl, combine the potatoes, onion, milk, celery seed, garlic powder, salt and pepper. Stir in salmon and parsley,. Line a 9-in. pie plate with bottom pastry; trim even with edges. Spread salmon mixture into crust.
Roll out remaining pastry to fit tip of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Beat egg and water; brush over pastry. Bake at 350° for 40-45 minutes or until crust is golden. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as New England Salmon Pie in Reminisce November/December 2002, p48

Nutritional Facts

1 piece: 409 calories, 19g fat (7g saturated fat), 61mg cholesterol, 662mg sodium, 42g carbohydrate (4g sugars, 3g fiber), 15g protein.

  • 3-1/2 cups warm mashed potatoes (without added milk and butter)
  • 1 medium onion, finely chopped
  • 1/3 cup milk
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
  • 2 tablespoons minced fresh parsley
  • Pastry for double-crust pie (9 inches)
  • 1 egg
  • 1 tablespoon water
  1. In a bowl, combine the potatoes, onion, milk, celery seed, garlic powder, salt and pepper. Stir in salmon and parsley,. Line a 9-in. pie plate with bottom pastry; trim even with edges. Spread salmon mixture into crust.
  2. Roll out remaining pastry to fit tip of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Beat egg and water; brush over pastry. Bake at 350° for 40-45 minutes or until crust is golden. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as New England Salmon Pie in Reminisce November/December 2002, p48

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Reviews forNew England Salmon Pie

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MY REVIEW
Kweeks13 User ID: 8668495 239745
Reviewed Dec. 19, 2015

"When I make a salmon pie I use the red salmon. I do not add the onions and etc. I just mash my potatoes and add butter and some milk. I also add parsley and pepper. Serve it warm with butter and ketchup."

MY REVIEW
vernonls User ID: 2625375 223036
Reviewed Mar. 17, 2015

"This recipe is terrible. I had leftover salmon and wanted to use it. The mixture of salmon, onions, potatoes and milk was just sort of blah with an oniony salmon undertaste. I usually like Taste of Homes recipes and maybe someone's family likes this, but mine was unanimous and I ended up throwing most of it in the garbage."

MY REVIEW
annshiplett User ID: 7133959 64865
Reviewed Feb. 12, 2013

"Just like I make except I save the drained can liquor and brush it on the crust instead of an egg wash,,,I also make an egg sauce and add frozen peas and a little of the liquor to that...Too good to waste. Good pie!"

MY REVIEW
jbdupuis User ID: 1293309 115432
Reviewed May. 26, 2010

"Perfect! I was trying to duplicate my mother-in-laws famous salmon pie and I hit the jackpot. Everyone loved it. Thank you!"

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