Salmon And Wild Rice Pie

This Salmon and Wild Rice Pie is a comforting, savory main dish that combines the rich flavor of canned sockeye salmon with the distinct, nutty texture of wild rice. The filling is elevated with sautéed onions, mushrooms, and celery, all bound together by a luxurious mixture of beaten eggs and light sour cream. Encased in a buttery double-crust pastry, this pie bakes to a beautiful golden brown, offering a satisfying contrast between the flaky crust and the hearty, creamy interior. It is an excellent choice for weeknight dinners or potlucks, providing a warm, home-style meal that feels both elegant and accessible. The addition of fresh parsley and dill adds a bright, herbal note that cuts through the richness of the salmon and cream, making it a well-balanced and delicious entrée for the whole family.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 12

Calories: 195.5

Description

This Salmon and Wild Rice Pie is a comforting, savory main dish that combines the rich flavor of canned sockeye salmon with the distinct, nutty texture of wild rice. The filling is elevated with sautéed onions, mushrooms, and celery, all bound together by a luxurious mixture of beaten eggs and light sour cream. Encased in a buttery double-crust pastry, this pie bakes to a beautiful golden brown, offering a satisfying contrast between the flaky crust and the hearty, creamy interior. It is an excellent choice for weeknight dinners or potlucks, providing a warm, home-style meal that feels both elegant and accessible. The addition of fresh parsley and dill adds a bright, herbal note that cuts through the richness of the salmon and cream, making it a well-balanced and delicious entrée for the whole family.

Directions

1
Cook the wild rice according to package directions until tender. Drain well and rinse briefly with cold water to stop cooking; set aside.
2
Heat the butter in a large skillet over medium heat. Add the sliced onions, mushrooms, and diced celery.
3
Sauté the vegetables until they are translucent and the moisture from the mushrooms has evaporated, about 8-10 minutes.
4
Add the cooked wild rice to the skillet with the vegetables. Stir in the salt, pepper, chopped parsley, and chopped dill. Remove from heat.
5
Drain the canned sockeye salmon thoroughly, breaking up any large chunks slightly. Stir the salmon into the rice and vegetable mixture.
6
In a separate bowl, beat the eggs lightly. Stir in the light sour cream until smooth.
7
Pour the egg and sour cream mixture over the rice and salmon mixture. Stir gently until everything is evenly combined and creamy.
8
Preheat the oven to 400°F (200°C). Roll out the bottom crust and line a deep 10-inch pie dish or baking pan.
9
Spread the salmon and rice filling evenly into the prepared pie shell.
10
Roll out the top crust and place it over the filling. Crimp the edges to seal the pie securely.
11
Cut a few small slits in the top crust to allow steam to escape. Brush the top crust lightly with milk or a beaten egg for a golden finish.
12
Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and the filling is set.
13
Remove from the oven and let the pie stand for about 30 minutes before serving to allow the filling to firm up.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 195.5kcal

% Daily Value *
Total Fat 6.9g11%
Saturated Fat 3.9g20%
Cholesterol 16.1mg6%
Sodium 83.4mg4%
Total Carbohydrate 28.9g10%
Dietary Fiber 4.3g18%
Sugars 7.9g
Protein 7.6g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: salmon pie, wild rice, sockeye salmon, double crust, pastry, mushrooms, onions, celery, dill, parsley, sour cream, eggs, baking, comfort food, hearty, dinner, potluck, seafood, baked pie

Read it online: https://www.chefs-mate.com/recipe/salmon-and-wild-rice-pie/