Seattle Salmon Pie

Adapted from a recipe in the Casserole Cook Book, page 28.

This recipe is from a cookbook titled Casserole Cook Book, printed in 1961. This recipe turned out great, very easy to prepare. I and my parents were pleasantly surprised with how simple, and good tasting this is. Links to the Shortcuts are listed in the Recipe Notes section.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Course Main Dish

Cuisine American

Servings servings

Equipment

Oven
Pie Dish

Ingredients

1 can salmon, drained, (15 oz / 425 g), Shortcut
2 eggs, beaten
½ cup milk
1 tablespoon butter, melted
¼ cup onion, diced
2 tablespoons fresh parsley, minced, or 2 teaspoons dried
¾ teaspoon dried basil
¼ teaspoon salt
1 pie crust, store bought or homemade, Shortcut

Instructions

Preheat your oven to 220° C (425° F). Grease a 8 or 9 inch pie dish with butter.
To a mixing bowl, add the salmon, eggs, milk, butter, onion, parsley, basil, and salt.
Mix together with a spoon, the mixture will be quite thin compared to making a loaf.
Pour mixture into the prepared pie dish, I used a 9 inch dish for this.
Roll out your store bought crust or homemade crust, cut dough into a circle to a size that will fit the dish without going up the sides. Cut dough into 6 even pieces.
Place each piece on the salmon mixture to cover without overlapping.
Bake for 25 minutes then remove from oven.
Cut pie into 6 pieces, cutting the seams between each piece of crust. Serve, and enjoy.