Food Network: Salmon Pie

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Salmon Pie
Recipe courtesy Emeril Lagasse, 1998

Ingredients
2 (8-ounce) salmon fillets
Salt and freshly ground white pepper
3 cups court bouillon
1 tablespoon olive oil
1 cup finely chopped onions
1 tablespoon chopped garlic
1 tablespoon finely chopped fresh parsley
2 cups mashed potatoes
1 egg
1/2 cup heavy cream
Basic Savory Pie Crust, recipe follows

Flour, for dusting

Directions
Preheat the oven to 350 degrees F.

Season the salmon with salt and white pepper. In a saute pan, add the court
bouillon and bring to a simmer. Add the salmon and poach for 6 to 8 minutes. Allow
the salmon to cool in the water until tepid. Remove the salmon from the pan and
discard the liquid. Flake the salmon into a mixing bowl.

In another saute pan, heat the oil. When the oil is hot, add the onions. Season
the onions with salt and white pepper. Saute for 2 minutes. Remove from the heat
and stir in the garlic and parsley. Add the Sauteed mixture to the salmon. Mix
thoroughly. Add the potatoes, egg, and cream. Mix well. Season the mixture with

salt and pepper.

Cut the pie dough into 2 halves. Lightly dust the surface with flour. Roll out
each half of dough to 12-inches in diameter and about 1/8-inch thick. Fold one
circle of dough into fourths. Carefully lift the dough and place in a 10-inch
deep-dish pie pan. Unfold the pie dough and spoon the salmon mixture into the pie
shell. Place the second round of dough over the salmon mixture. Using a sharp
knife, cut away the excess dough. Using your fingers, crimp the edges of the pie
firmly to seal the dough completely. Bake the pie for 25 to 30 minutes or until
golden brown.

Ingredients
Basic Savory Pie Crust:
3 1/4 cups flour

1 teaspoon salt
1 1/3 cups cold lard or solid vegetable shortening
4 to 5 tablespoons ice water

Directions
Combine the flour and salt in a bowl. Add the lard and
work it in with your hands until the mixture resembles coarse crumbs. Add the
water, 1 tablespoon at a time, working it in with your hands. Add only as much as
you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate
for at least 30 minutes.