Thursday, March 28, 2013
Wednesday, March 27, 2013
When I was a kid, sometimes my mom would make tuna pie and frankly, I wasn't that crazy about it. Later, when I was a young adult, she and I took some cooking classes and one of them taught us how to make a salmon pie for brunch. It was a bit more glamorous than tuna, but I still didn't think it was special enough to serve for company. Then I came across a picture of Coulibiac, Russian Salmon Loaf, in my wonderful 1981 Betty Crocker's Intenational Cookbook. Although I've never followed the Betty Crocker recipe which calls for rice and mushrooms along with fresh salmon, I sure like the impressive way it looks. I have served this at brunches using my salmon pie recipe and premade pie crusts. Another way I cheat a bit a is by using canned salmon, but I think it would almost be just as easy to steam a salmon filet until it flakes with a fork. This tastes best when it is served with Cucumber Dill Sauce - the recipe is included below.