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Tuna/Salmon Pie

Note: Fresh-cooked fish is good, too. Broil a smallish fillet with some lemon till meat flakes (about 15 minutes).   This cook added frozen peas to make it a one-dish meal, and some hot peppers to spice it up a bit. Inspired by The Village Cookbook, ed., The Salisbury Ladies Aid, Salisbury NH.   See also New England Potpies and Shrimp/Chicken Potpie.

1.  Tuna/Salmon Pie

For the filling:
1/2 cp green pepper
2 slices onion
3 T butter
6 T flour
1/2 t salt
3 cps milk
1 large can tuna or salmon
1 T lemon juice

1. Melt butter and add onion and peppers; cook till soft.
2. Add flour and stir till well blended. Heat should be low, so flour and vegetables blend well.
3. Add salt and milk, stirring till thick and smooth.
4. Cook 2 minutes, then add tuna or salmon and lemon juice.
5. Pour in large casserole and set aside.

For the cheese rolls:
1 1/2 cp flour
3 t baking powder
1/2 t salt
3 T butter
1 T pimentos, chopped
3/4 cp grated cheese

6. Sift dry ingredients.
7. Cut in shortening.
8. Add milk, knead till ingredients are blended.
9. Roll out dough--should be about 1/4" thick.
10. Add pimentos and cheese. Roll up dough (jelly-roll style) and slice off 1" thick slices.
11. Lay on top of filling and bake at 350 degrees for about 20 minutes, or till rolls are browned.

2.  Impossibly Easy Salmon Asparagus Pie

Source: Concord Monitor, Fran Silverman

Note: She uses Bisquick mix

4 med green onions, sliced (1/4 cp)
1 lb asparagus, cut into 1" pieces (2 cps)
1 can salmon or tuna
1 1/2 cp Swiss cheese, shredded (6 oz)
1 1/2 t chopped fresh basil leaves or 1/2 t dried


1. Heat oven to 400. Grease 9" pie plate
2. Sprinkle asparagus, onions, 3/4 cp of cheese, and salmon in pie plate.
3. Mix pie mix and pour into pie plate.
4. Bake 30-35 minutes or till knife inserted in center comes out clean.
5. Sprinkle with remaining cheese and bake till cheese is melted.

3. Salmon a la King

Note: This recipe was inspired by Mystic Seaport's Seafood Secrets Cookbook Ainslie Turner, ed. Their recipe calls for green pepper, mushrooms, and celery. This cook prefers blanched broccoli or peas. Their editor says it could be made with cooked pasta and baked in a casserole with a topping of buttered crumbs. Almost any white sauce recipe could be used for the sauce. I used Deborah Madison's herbs to perk it up a bit (The Savory Way). Our low-fat substitutes (butter, milk) work well.

2 cps canned or cookedsalmon
4 T butter
1-2 cps steamed broccoli or peas
1-1/2 cps milk, if using canned salmon, use liquid to make the measurement
1/4 cp flour
pinch of salt
1 bay leaf
1/2 t each thyme and parsley

4-6 prepared patty shells, buttered toast, or white rice
1. Break up salmon into chunks, removing any skin and bones.
2. Melt butter in saucepan and saute broccoli lightly till crisp-tender.
3. Add flour and salt and stir. Slowly add milk and simmer, stirring till sauce is thick and creamy.
4. Fold in salmon. 5. Serve immediately over prepared patty shells, toast, or rice.