“For brunch, lunch, or a light dinner.”
2hrs 10mins

Ingredients Nutrition


  1. Put the salmon in medium skillet; add enought water to cover (or use half water/half white wine); bring to a simmer, cover, and poach over low heat for about 30 minutes or until flaky.
  2. Transfer salmon to a plate or shallow dish; peel the skin away and discard; remove any bones and dark flesh; flake salmon and set aside.
  3. Put the potatoes in a saucepan; add enough water to cover.
  4. Bring to a boil, lower heat and cook until tender; drain.
  5. In a medium skillet, melt the butter over medium heat; add in scallions; cook/stir for 2 minutes; take skillet from heat.
  6. Sprinkle to cooked potatoes over the bottom of pie shell.
  7. Spoon the scallions over the potatoes.
  8. In a mixing bowl, stir together the flaked salmon, dill, and 1/4 cup white wine; season with salt and pepper.
  9. Spoon mixture over the onions and potatoes.
  10. In another mixing bowl, add the cream and eggs; whisk until well blended.
  11. Pour into pie shell.
  12. Bake in a 350° oven for about 35-40 minutes or until set and golden (may need to cover pie shell edges with foil to keep from getting too brown).
  13. Cut into pie wedges and serve.

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