 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
This is a super quick version of a Norwegian salmon pie that is made with canned salmon. Red salmon gives a better color, but it is a bit pricier than pink. Ingredients:
2 tablespoons butter |
1 cup chopped onion |
1/3 cup chopped celery |
1 teaspoon dried dill |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (15 1/2 ounce) can pink salmon or 1 (15 1/2 ounce) can red salmon, drained and flaked |
2 eggs (divided) |
1 1/4 cups dry breadcrumbs |
2 unbaked refrigerated 9-inch pie shells |
Directions:
1. Preheat the oven to 375 degrees. In a large skillet, heat the butter over medium-high heat. Saute the onion and celery for 5-8 minutes, or until soft. Remove from the heat and add the dill, soup, salmon, 1 egg, and bread crumbs; mix until well combined.
2. Place each pie crust on a cookie sheet that has been sprayed with nonstick cooking spray. Place half of the salmon mixture on one side of each pie crust, about 1 inch from the edge. Beat the remaining egg, then brush the edges of the pie crust with it. Fold the crust over the salmon and pinch the edges together to seal. Brush the dough with the egg and bake for 30-35 minutes, or until golden brown and the center is hot.
|
|