Whole Wheat Crust Salmon Pie
A hearty whole wheat crust salmon pie combining flaky crust with a flavorful salmon and cheese filling, perfect for family dinners or casual gatherings.
Ingredients
- 15 1/2 oz. can salmon ⓘ
- 3 eggs ⓘ
- 1 cup sour cream ⓘ
- 1/2 cup shredded sharp Cheddar cheese ⓘ
- 1/4 cup mayonnaise ⓘ
- 1 tablespoon grated onion ⓘ
- 1/4 teaspoon dill weed ⓘ
- 3 drops Tabasco ⓘ
- 1 1/2 cups whole wheat flour ⓘ
- 1 cup shredded Cheddar cheese ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon paprika ⓘ
- 1/2 cup butter or margarine ⓘ
Instructions
- Mix the flour, 1 cup of shredded Cheddar cheese, salt, and paprika in a bowl.
- Cut in the butter until mixture resembles coarse crumbs.
- Add almonds and mix well.
- Reserve 1 cup of the crumb mixture for topping.
- Press the remaining crumb mixture into a 10-inch pie plate to form the crust.
- In a separate bowl, combine the salmon, beaten eggs, sour cream, 1/2 cup of shredded Cheddar cheese, mayonnaise, grated onion, dill weed, and Tabasco.
- Pour the salmon mixture into the prepared crust.
- Sprinkle the reserved crumb mixture on top of the filling.
- Bake at 375°F (190°C) for approximately 30 minutes or until golden and set.
Tips & Substitutions
For a lighter version, you can substitute Greek yogurt for sour cream. If you prefer a different flavor, consider adding fresh herbs like parsley or chives to the salmon mixture. Make sure to thoroughly drain the canned salmon to avoid excess moisture in the pie. Using a mix of whole wheat and all-purpose flour can yield a flakier crust.
Serving Suggestions
Serve the salmon pie warm or at room temperature, garnished with fresh herbs like dill or parsley. It pairs beautifully with a light salad or steamed vegetables for a complete meal. For a delightful appetizer, consider serving it alongside Clam Jello(Appetizer Great For Warm Weather!).
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the oven at 350°F (175°C) for about 15 minutes or until heated through. You can also microwave individual portions, but be cautious as it may alter the texture of the crust.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Wheat Crust Salmon Pie contains roughly 513 calories, with 22g protein, 58g carbohydrates, and 29g fat. It is an excellent source of vitamin A (138% of the Daily Value), dietary fiber (71% of the Daily Value), and iron (69% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1142mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Yes, you can use fresh cooked salmon in place of canned. Just make sure it's flaked and cooked thoroughly before mixing it with the other ingredients. Adjust the seasoning as fresh salmon may have a milder flavor compared to canned.
How do I make the crust flakier?
For a flakier crust, ensure that your butter is very cold when cutting it into the flour. You can also chill the dough for about 30 minutes before pressing it into the pie plate. This helps to create layers in the crust, making it more tender.
Can I freeze the salmon pie?
Yes, you can freeze the unbaked pie for up to two months. Wrap it tightly in plastic wrap and foil. To bake, remove it from the freezer and bake from frozen, adding an additional 10-15 minutes to the cooking time. Baked pies can also be frozen and reheated later.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).