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Country Salmon Pie

Country Salmon Pie
Serves: 6-8
  • 6 sheets puff pastry
  • grated parmesan cheese
  • 2 tablespoons butter
  • 1 large onion, diced
  • 1 clove garlic, finely chopped
  • 2 cups sour cream
  • 4 eggs
  • 16 ounces Peninsula Alder Smoked Salmon, thinly sliced
  • 1 cup finely chopped mushrooms, canned or fresh
  • 1 cup shredded Swiss Cheese
  • 1 teaspoon dill
  • ¼ teaspoon salt
  1. press the pastry into a 9 inch springform pan
  2. and make 2 inch sides up from the bottom of the pan. Sprinkle with parmesan cheese. Set Aside.
  3. In a skillet melt the butter and sauté the onion and the garlic.
  4. In a large bowl beat together the sour cream and eggs until blended.
  5. Stir in the salmon, mushrooms, sautéed onion and garlic,
  6. cup of the Swiss cheese, dill and salt. Pour the mixture into the pastry lined pan.
  7. top with the remaining Swiss cheese. Turn the sides of the dough in to form an edge.
  8. Bake in a 375 degree oven for 40-50 minutes.


Just Smoked Salmon
A division of  Wright Distributing Inc.
P.O. Box 3253
4223 S. Fey Rd.
Port Angeles, WA 98362
360) 452-3150   or Fax (360) 452-3159
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