Wednesday, March 27, 2013

A Quiche Alternative - Salmon Loaf

          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.


1 (16 oz.) can of pink salmon
2 eggs, beaten
2 hard boiled eggs, chopped
1/4 cup milk
1/4 cup diced onions
2 tablespoons minced parsley
1/2 teaspoon dried dill
1/4 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 package containing 2 premade pie crusts
1 egg and 1 tablespoon water 


    Drain the can of salmon and remove any skin or bones.  Combine the beaten eggs, milk, diced onions, parsley, dill, basil, salt, and pepper.  Gently stir in the salmon and the diced hard boiled eggs.  Set aside.

     Unroll the premade pie crust and place on a cutting board.  Cut off the "wings" on both sides.


      Lay the "rectangle" onto a greased cookie sheet.  Trim the remaining wings so they have two straight sides and attach them to one end of the pie crust by pinching the ends together.  Save and set the trimmings aside.

      Mound the salmon mixture along the length of the pastry to within 1 inch of all the sides.

     Prepare the top crust the same as the bottom, and lay it on top of the salmon mixture.

     Pinch the edges together and seal them with the tines of a fork.  Cut a circle out of the middle top of the loaf to let the steam escape.  Use the left over pieces of pie crust to cut out decorations and place on top.  Whisk the egg and 1 tablespoon of water together to make an egg wash.  Brush on the top of the loaf.  Bake at 400 degrees for 40 to 50 minutes or until the crust is golden brown. Cover with foil if it browns to fast.  Cut into slices and serve with Cucumber Dill Sauce

Cucumber Dill Sauce

1/2 of an unpeeled cucumber, seeded and cubed into small pieces
1 tablespoon finely diced white or yellow onion
1/4 cup of mayonnaise
1/2 cup of sour cream or Greek yogurt
2 tablespoons white vinegar
1/2 teaspoon dried dill or 1 1/2 teaspoons fresh dill
1/4 teaspoon salt
1/8 teaspoon pepper

Cut the cucumber in half lengthwise, and then lengthwise again.  Scoop out the seeds and cube the cucumber into small pieces.  Mix all the ingredients together and refrigerate until ready to serve.

1 comment:

  1. That's really beautiful. I will have to give this one a try. Thanks!