Deep Dish Salmon Pie

This is a recipe no doubt taken from the back of a salmon tin and copied out into my Big Blue Binder. This is the brand of salmon I would typically buy . . . albeit in a larger tin to feed my expanding family of hungry chicks! There was no such thing as skinless, boneless salmon in those days . . . so I would spend ages laborously picking out every bit of bone and skin that I could. Although I have always loved tinned salmon . . . I have never been able to bear the thoughts of all that guck in there. Of course some bones can't be removed . . . but I just smush them into nothingness . . . job done!



Some thoughtful salmon canneries have now made skinless, boneless salmon in a tin . . . that makes me a very happy camper indeed! I love the pop tab lids that are on most tins nowadays as well . . . no more can openers!

To be honest though when I first copied this recipe down I would have had to pick and smush and use a can opener. Things such as tab top tins and bone/skin free salmon had not been invented.



This is a delicious recipe that has withstood the test of time . . . it is every bit as delicious today, in these modern times of convenience as it was back then, maybe even more so . . . because now it reminds me of happy days when my table was surrounded by hungry gaping mouthed chicks to feed!!

Source: google.com via Minette on Pinterest

A deliciously creamy salmon base . . . topped with flakey cheese filled biscuit swirls!
What's not to like about this!
Taken from the early days of my Big Blue Binder . . .



Deep Dish Salmon Pie
Serves 4 - 6
Printable Recipe

Cheesy, tender rolls rest atop of a mouth-watering creamy sauce. This delicious dish will have everyone clammering for seconds. This casserole is very hot when it comes out of the oven, so before serving it, make sure to let it stand for ten minutes.

Creamed Salmon:
3 TBS butter
2/3 cup of finely chopped onion
3/4 cup of finely chopped green sweet bell pepper
5 TBS plain flour
1/2 tsp salt
2 2/3 cups milk
1 large tin of salmon, drained, flaked and the skin and bones removed
1 TBS lemon juice
a dash of hot pepper sauce
freshly ground black pepper to taste

Cheese Rolls:
1 1/2 cups plain flour
1 TBS baking powder
1/2 tsp salt
3 TBS cold butter, cut into bits
1/2 cup milk
3/4 cup shredded cheese (cheddar, mozzarella, Swiss etc. I used a combination of red leicester and strong cheddar)
1/4 cup chopped pimento stuffed olives

Pre-heat the oven to 205*C/425*F. Lightly grease a 2 litre baking dish and set it aside.

Place the butter for the creamed salmon into a saucepan and heat it over medium heat until it just begins to foam. Add the onion and green pepper and cook, stirring occasionally, until they are tender. Stir in the flour and the salt. Add the milk slowly, stirring until it is well mixed in. Cook and stir until the mixture is thickened and bubbly. Stir in the flaked salmon, hot pepper sauce, lemon juice and the black pepper. Taste for seasoning and adjust as necessary. Pour the mixture into the prepared casserole dish.

Whisk together the flour, baking powder and salt in a medium bowl. Using a pastry blender or the tips of your fingers rub in the butter until the mixture resembles fine crumbs. Stir in the milk until the dough just clings together and is evenly moistened. Turn out onto a lightly floured surface and kneat it gently for about 10 to 12 strokes. Pat out to a 12 by 8 inch rectangle. Sprinkle the cheese and the olives over top. Roll up as for a jelly roll, rolling it as tightly as you can.

Using a sharp knife, cut the roll into 8 thick slices and then flatten each one slightly with your hand. Place the resulting spirals on top of the salmon mixture.

Bake in the pre-heated oven for 25 to 30 minutes until the top is nicely browned and the creamed mixture is bubbling. Let stand for at least 10 minutes before serving.