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Dinner pie: salmon and spinach.

Good-looking and easy to make, this dinner pie is delicious hot, at room temperature, or chilled. If you make it a day ahead, cover when cool, then chill.

Salmon and Spinach Pie

2 packages (10-oz. size)

frozen chopped

spinach, thawed

1 large egg

2 cups cooked rice

2 teaspoons dried

tarragon leaves

1/4 teaspoon ground

nutmeg

3/4 teaspoon pepper 1 1/2 pounds boned and

skinned salmon fillets,

cut 1/2 inch thick

No-fat duxelles (recipe

follows)

1 sheet (9 in. square,

about 8 oz.) frozen puff

pastry, barely thawed

Salt, sour cream, and

lemon wedges

Squeeze liquid from spinach. In a bowl, beat egg to blend; save 1 tablespoon. Mix remaining egg with spinach, rice, tarragon, nutmeg, and pepper; pat half into an oiled 9-inch-diameter shallow casserole.

Lay salmon in casserole; cover with duxelles, then top with remaining rice mixture.

On a floured board, roll pastry into an 11-inch square. Cut an 11-inch round and drape over pie. Snip rim and fold decoratively; brush pastry with egg. Top pie with cut-out pastry scraps; brush with remaining egg. Bake in a 375 [degrees] oven until top is golden brown, 35 to 40 minutes. Scoop from dish. Add salt, sour cream, and lemon to taste. Serves 6 to 8.

Per serving: 351 cal. (36 percent from fat); 22 g protein; 14 g fat (1 g sat.); 31 g carbo.; 243 mg sodium; 68 mg chol.

No-fat duxelles. In a 10-to 12-inch frying pan over medium-high heat, frequently stir 3 1/2 cups (3/4 lb.) chopped mushrooms, 1/4 cup minced shallots, and 1/4 teaspoon ground nutmeg until vegetable juices evaporate and mixture browns and sticks, 10 to 12 minutes. Add 1/4 cup dry white wine; stir often until vegetables brown, about 3 minutes. Remove from heat. Stir in 1/3 cup more dry white wine to loosen browned bits. Use warm or cool.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Author:Johnson, Elaine
Publication:Sunset
Date:Oct 1, 1992
Words:317
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