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Salmon Pie

Source of Recipe

by Shanny, from seafoodrecipe.com submitted by Wilma Scott


Recipe Introduction

I hadn't made this before & I thought it was a little bland - I may give it a dash of worcestershire sauce the next time I try it.

Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=1480.1

List of Ingredients

1 unbaked two-crust pie shell (9 or 10 inch)
1 1/2 cups rice, cooked
2 medium onions, chopped
1/2 pound fresh mushrooms, sliced
1 tbsp. butter or margarine
1 can mushroom soup
1 tsp. dill weed (optional)
1/2 tsp. salt or to taste
1 14 oz. can salmon, drained, mashed (remove vertebrae, if desired)
2/3 cup cheddar cheese, grated


Recipe

Preheat oven to 450F.

Saute the onions and mushrooms in butter until onions are transparent & mushrooms are tender.
Combine cooked rice with mushroom soup & dill weed; spread half of the mixture over the bottom of the pie shell, followed by mashed salmon. Top with the sauteed mushrooms & onions; then the remaining rice mixture. Sprinkle with grated cheese and position the top crust - seal the edges and pierce the top with a fork several times.

Bake at 450F for 10 minutes. Reduce heat to 350F and continue baking for another 30 - 35 minutes. Shield the crust from over-browning if necessary, using aluminum foil or a ready-made pie crust shield.