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Prep Time: 1 Minutes Cook Time: 40 Minutes |
Ready In: 41 Minutes Servings: 6 |
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For brunch, lunch, or a light dinner. Ingredients:
1/2 lb center cut salmon fillet |
1/2 lb small red potato, peeled and finely diced |
2 tablespoons butter |
2 scallions, minced (white part only) |
1 unbaked 9-inch deep dish pie pastry |
3 tablespoons minced fresh dill |
1/4 cup white wine |
salt and pepper |
1 cup heavy cream |
4 large eggs |
Directions:
1. Put the salmon in medium skillet; add enought water to cover (or use half water/half white wine); bring to a simmer, cover, and poach over low heat for about 30 minutes or until flaky.
2. Transfer salmon to a plate or shallow dish; peel the skin away and discard; remove any bones and dark flesh; flake salmon and set aside.
3. Put the potatoes in a saucepan; add enough water to cover.
4. Bring to a boil, lower heat and cook until tender; drain.
5. In a medium skillet, melt the butter over medium heat; add in scallions; cook/stir for 2 minutes; take skillet from heat.
6. Sprinkle to cooked potatoes over the bottom of pie shell.
7. Spoon the scallions over the potatoes.
8. In a mixing bowl, stir together the flaked salmon, dill, and 1/4 cup white wine; season with salt and pepper.
9. Spoon mixture over the onions and potatoes.
10. In another mixing bowl, add the cream and eggs; whisk until well blended.
11. Pour into pie shell.
12. Bake in a 350° oven for about 35-40 minutes or until set and golden (may need to cover pie shell edges with foil to keep from getting too brown).
13. Cut into pie wedges and serve.
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