Deep Dish Salmon Pie

Tinned salmon is something which I have in the cupboard all the time.  If you always keep a few things in the larder, like tinned salmon and tuna,  you always have the makings of a tasty meal.  Be it sandwiches for lunch, or a delicious casserole for supper.   Tinned fish always comes in really handy.



This is a delicious supper dish which never fails to go down a real treat with anyone I serve it to.  It came from one of those product recipe booklets, probably for Clover Salmon or some such, years and years ago.  It seems I have been making this for eons.  That is the test of a good recipe . . .  when it stands the test of time.

 

You simply make a cream sauce, with the addition of sauteed onion and green pepper.  If you aren't fond of green pepper you could use the equivalent in celery, or even peas.  You flake the salmon into the sauce and then spread it into large shallow casserole dish.  (It should hold 2 litres, which is about 2 pints, or 4 cups)



You then make a buttery scone type of dough that you pat out flat and cover with grated cheese and chopped olives.  You roll that up like a jelly roll and then you cut it into slices.  Flattened slightly, they are placed on top of the salmon filling.   I like to grate a tiny bit of cheese over top, but it's not necessary.

 

The casserole is then baked until the filling is bubbling away and the scones are puffed and golden brown.   I like to serve some boiled potatoes on the side and a green vegetable goes really nicely.  Your family will be asking for seconds with this.  I guarantee!  Todd just loves it when I make this.

*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

1 medium onion, finely chopped

1 small green sweet bell pepper, finely chopped
5 TBS plain flour
1/2 tsp salt
600ml (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:
210g (1 1/2 cups) plain flour
1 TBS baking powder
1/2 tsp salt
3 TBS cold butter, cut into bits
125ml (1/2) cup milk
100g (1 cup) shredded cheese (cheddar, mozzarella, Swiss etc. I used a combination of red leicester and strong cheddar)
1/4 cup chopped pimento stuffed olives (about 8 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.