I grew up enjoying this gem from a 1970s Chatelaine cookbook, and enjoy making it myself as an adult. It is very easily doubled (especially if-like me - you’d rather buy premade pie shells which usually come in two-packs), and freezes well, though allow it a day or two to defrost before serving. We’ve tweaked it a bit over the years to make it a bit less…”fishy” and I hope you enjoy it.
1 23 cm (9”) pie shell (prepared, frozen ones work well)
1 can boneless, skinless salmon
Salmon juice, plus milk
85 gr shredded mozzarella and cheddar cheese
1/3 cup (80 mL) mayonnaise
2 tsp (10 mL) lemon juice
¼ tsp salt
Dash nutmeg (optional) and cayenne
- Drain salmon juice into a measuring cup. Add enough milk to make just over 1 cup (250 mL).
- Flake salmon and mix with shredded cheese before distributing into pie shell.
- Beat eggs, mayonnaise, and lemon juice together and add the salmon juice mixture, salt, nutmeg, and cayenne. Pour over the salmon and cheese, and sprinkle with paprika.
- Bake at 450º F for 15 minutes, then reduce heat to 325º F and bake until set (about 35 minutes). Allow to cool before serving.