• 65minutes
  • 407calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups all-purpose flour

  2. 1/2 cup cold cubed butter

  3. 1/2 teaspoon salt

  4. 1 egg (or 1/4 cup liquid eggs, well shaken)

  5. 1 teaspoon lemon juice

  6. 1/2 cup whipping cream, 35% (I'm sure milk would work also)

  7. 1 cup mashed potatoes , cooked

  8. 2 (213 g) cans sockeye salmon , skin and bones removed

  9. 1 cup swiss cheese , shredded

  10. 1/4 cup green onion , finely chopped

  11. 1 egg , beaten (or 1/4 cup liquid eggs, well shaken)

  12. 2 tablespoons lemon juice

  13. 1 tablespoon fresh dill , chopped (or 1 teaspoon dried dill)

  14. 1 garlic clove , smashed

  15. 1/2 teaspoon salt (I used seasalt)

  16. 1/2 teaspoon pepper , freshly ground or 2 -3 dashes hot sauce

Instructions Jump to Ingredients ↑

  1. Pastry:.

  2. Combine flour, butter and salt in the bowl of a food processor fitted with a metal blade. Pulse until mixture resembles coarse crumbs. (I don't have a food processor, so I combined it as I would for scones, grated frozen butter into the flour and salt, and used a pastry cutter tool until it looked like crumbs).

  3. Beat egg with lemon juice, adding enough ice water to measure 1/3 cup; add to flour mixture and process (mix with a fork),until mixture begins to clump; form into a disk and chill. Preheat oven to 375f degrees.

  4. Roll pastry between two sheets of parchment paper, lightly floured, to about 1/4 inch thick. Remove top piece of parchment and slide the pastry onto a large baking sheet or pie plate.

  5. Filling:.

  6. Measure 1 tablespoon of cream and reserve.

  7. Stir mashed potatoes with salmon, cheese, remaining cream, onion, egg, lemon juice, dill, garlic, salt and pepper until well combined. Spoon salmon mixture into the centre of the prepared pastry round.

  8. Fold in the edges of the pastry, leaving the centre of the filling exposed; brush the crust with the reserved cream; bake for 50 minutes or until pastry is golden.


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