Salmon Pie

Growing up in the Gaspé, 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.

Ingredients:

 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.

Instructions:

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.

Enjoy

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.

and

Visiting A Cannery.

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

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.

Ingredients:
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 

Instructions

Cream together the butter 

and the icing 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,

using your hands or a small

cookie scoop, approximately 

  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.

Glaze

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. 

Enjoy!

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

🎄🎄🎄