Wednesday, January 11, 2017

Salmon Pie

Growing up in the GaspĂ©, near 
the Baie des Chaleur,  fish and 
seafood were regularly served.
My Mom made "fish hash"  from
Codfish and other fish, often to
  feed our large family. We ate
 a lot of Herring,  in every form,
 smoked, salted and freshly fried.

This recipe, salmon mixed with
potatoes was one of my favourites

Salmon is an excellent source of high 
quality protein, vitamins and minerals. 
High in omega-3 fatty acids.

This salmon pie is easy to make
with few ingredients and a pie
  crust on top. I used 2 cans of
  salmon (213g each) for this recipe.
I prefer (Red Pacific Wild Salmon)
Pink Atlantic Salmon may be used also.

 2 cups/ 2 cans of salmon
 with skin and bones removed.
About 6 potatoes
2 celery stocks chopped
1 onion chopped
1 garlic clove chopped
Pepper, parsley, dill
 and savory.


Boil and mash potatoes

Sante onions, celery and garlic

Add to onion mixture to salmon
along with pepper, parsley, dill and savory.
(Or your favourite herb)

Grease a 9 inch pie plate
Press 1/2 of the potatoes in the bottom

Place the salmon on top of the potatoes

Add the remaining potatoes on top of the salmon

Roll out dough to cover pie.

Place dough on top of pie
Bake 400 degrees F 25-30 minutes.


Serving suggestions: 

A  home-made white sauce:
     or a can of cream of mushroom or 
     cream of celery soup and 1/2 can water.
Or serve with ketchup or chili sauce.

Also, check out my Baked Salmon Cakes
Click on the name to view.

A Museum in Steveston, B.C.,
where canned salmon was canned.
Also read about the " legend of the missing fingers".

Thanks for your visit. xo

Tuesday, January 10, 2017

Coconut Snowballs

If you're a coconut lover,
you'll love these snowballs.
A favourite of my Grandkids.
An easy recipe for children
to get involved and help create.

Dipped in icing sugar (confectioners sugar), 
and rolled in coconut, 
these decadent snowballs are
 sure to add sweetness and prettiness to an
afternoon tea, also great for a children's party.

Makes 2 dozen 

1/2 cup unsalted softened butter
3 tablespoons icing sugar (confectioners sugar)
1 tsp. pure vanilla extract (I used coconut extract)
Pinch of salt.
1 cup all-purpose flour.
3/4 cup chopped walnuts
(Walnuts can be substituted for any nuts, raisins 
 or chocolate chips etc.)

For the dipping:
1 cup icing sugar (confectioners sugar),
2 tbsp. milk (approx)
1 1/2 cups coconut 
Cream together the butter and sugar
 with an electric mixer.
Add the vanilla and salt.
Add in the flour.
Stir in the nuts.
(dough may look like it's missing liquid,
it's not, press it together.)
Place dough in refrigerator wrapped in plastic wrap
 for approx. 1/2 hr.

Remove from fridge,
Preheat oven to 350 deg. F
Shape dough in small balls approx. 1 inch in diameter
Place on cookie sheets.

Bake for 12-14 minutes.
Do not over bake.
They should be slightly brown on the bottom
but not cracked on the top.

Cool completely.

Mix together the icing sugar (confectioners sugar)
and milk until smooth but not thick.
Place coconut for dipping in another bowl.

Dip cookies in glaze letting it drip down sides.
I hold it between 2 forks and let the excess drip off.
Dip and roll into coconut until completely covered.
(this can be messy)

Place on a rack to let the glaze harden. 


They taste as good as they look!!

I made this batch in 2017
Nut free - 
I substituted the nuts for white chocolate chips

I used these snowballs in my
Winter's Tea.
To view click here.

Thanks for your visit xo