Salmon Pie

One of my Alaskan friends introduced me to this pie. Then I noticed one of my Alaskan cousins was making it. Then one of my husband’s cousins, who is part Alaska native, made it. It seemed like a massive thick fish pie. Each of their pies had a few basic ingredients and varied by the thickness of the layers of ingredients. I started this in the morning so that the rice and boiled eggs would be ready for the assembling. The key ingredient came to me as leftover baked salmon given to us. I used one serving size piece of baked salmon. Taking care to crumble it between my fingers, removing bones and skin.

Ingredients

Baked Salmon, 1 cup canned, baked or bbq'd

Rice, 2 cups, cooked

Cabbage, 2 cups thinly sliced

Onion, 1/2 cup

Puff pastry or pie crust, 2

Butter, 3 tbs

Bread crumbs, 2 tbs plain

Boiled eggs, 2

Cheddar cheese, 1 cup grated

Evaporated milk or cream, 1/4 cup

Parsley, 1/2 cup fresh

Baking Spray

Egg, 1

Preparation

Spray the baking or pie dish with oil. Place in the puff pastry or bottom crust, pressing into place. I used 1 and 1/3 pieces of the puff pastry for the bottom and 2/3 for the top.

The first layer is steamed rice. Put in and gently press down. Crumble the boiled eggs and spread on top of the rice. Add the crumbled salmon layer. Next the cheese. Sprinkle bread crumbs over the cheese. Set aside.

Slice cabbage thin, to make 2 cups. Chop the onion. Add into a sauté pan and add butter. Cook on low, stirring occasionally, about ten minutes. Place into the pie as the next layer. Sprinkle the milk over. Add the chopped parsley. Then place over the top the puff pastry or pie crust. Crimp the edges. Make small marks in the pie crust, with a sharp knife, to allow steam to escape. Beat one egg in a small bowl. Use a pastry brush to brush on the beaten egg. Bake in a preheated 375 degree F oven for 40 minutes. Serve warm or cold.