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02 September 2007 @ 08:44 pm
Tweed Pie  
In time-honored tradition, based on the alignment of the stars (or, uh, something), it is high time I posted a recipe.

Some years back, I was visiting porcinea, who took me out to an English Tea House for dinner (is that place still there?).  I over-ate.  Man, was it all delicious!  Among other things, they had about a gazillion different versions of shepherd's pie.  The one I ordered was made with salmon instead of lamb.  MMmmmm!

My neighbors have a "pie party" once a year, to which everyone who comes brings a pie.  Usually it's mostly a dessert party, but no one seems to mind.  Today's party actually had a fair amount of savories, though, and I contributed.  I didn't have the recipe from the restaurant, but my mom gave me her recipe for salmon loaf, and I topped it with mashed potatoes:

Quarter a dozen small red potatoes and boil them until soft.
Blend them with a little rice milk (cows or soy would do) and some butter (I used my new-from-the-flea-market pink sunbeam mixer:) and set aside.

Open and drain four cans of red salmon.  (The kind I got, Rubinstein's, also had to be deboned. mumble.)
Dice two medium yellow onions.
Chop fine a small handful of parsley.
Two (or more) celery stalks, sliced small.
Four slices of bread, finely crumbled (I sliced mine smaller and then put them in a coffee mill)
Beat four eggs with:
a tablespoon of crushed garlic.

Mix all ingredients except the potatoes together well. 
Add salt to taste.
Press mixture into two baking dishes (I had one standard bread pan and one large casserole dish) and bake at 350F for about 30 minutes.
Cover the top with mashed potatoes, dot with more butter if desired, and bake until the potatoes are warm and/or browned.

You can probably do the baking all in one step, but because the recipe had originally not had the potatoes on top, I decided to do it separately.  All you really need to do is get the eggs cooked; browning the potatoes is a nice touch that I didn't manage.

People scarfed this at the pie party.
(Fortunately, they only ate half of my mom's rhubarb pie with almond-flour crust, so the rest is MINE ALL MINE.  *ahem*)
Current Mood: fullfull
ex_serenejo on September 3rd, 2007 03:18 am (UTC)
Both your pies sound amazing! Good job.
betonicabetonica on September 3rd, 2007 04:01 am (UTC)
:) Thanks!

I'm still stuffed. Mom's pie is disappearing as I write this (housemates and people who drift through are great).
ex_serenejo on September 3rd, 2007 04:07 am (UTC)
I made this really great rhubarb custard cake the other week, and someotherguy wouldn't touch it, so sogwife and I ended up eating most of it ourselves. YUM. :-)
Selkiselki on September 3rd, 2007 04:02 pm (UTC)
*saves recipe*

Tell us more about the rhubarb pie! (and almond-flour crust? I've never had that.)
betonicabetonica on September 3rd, 2007 04:14 pm (UTC)
Mom and I have both been making our own almond milk (soak raw almonds overnight, blend for *two minutes* on high, strain or press - but it's a lot of work) and the remaining solids dry out to be an interesting light fluffy flour. More gritty if you didn't blend the almond milk for long enough. So we use this stuff in recipes. I don't know what she did to get the crust she made, but it came out as a cross between a pie crust and a thin layer of cake (torten? - try a Joy of Cooking recipe for same). It was yummy. She had frozen rhubarb, and was worried that it would be too watery. So she heated it up with sugar, I think, and then strained most of the liquid off. She beat some eggs together with some sugar, and poured that over the rhubarb after she'd put it in the almond flour crust shell. It was really yummy! All gone, now.
a wind-carried wing: cheesecakeaenohe on September 4th, 2007 04:39 am (UTC)
That salmon loaf (pie?) was really good....and I should try that almond flour thing; it sounds like something I could use 'round the holidays and somehow incorporate into my cookie-baking sprees. :P
lorreslorres on September 4th, 2007 02:33 pm (UTC)
Have you ever made it with fresh salmon? It sounds like it would be fabulous.

I used to make salmon patties with canned salmon and then one time when I felt like splurging I made them with fresh. Then I made them for my family and they just about floated to the ceiling in food bliss. I'm assuming that fresh salmon in this wonderful pie would do likewise.

betonicabetonica on September 4th, 2007 03:32 pm (UTC)
I'm betting it would be terrific. I've only made it the once, and mom makes it with canned salmon for convenience. Next time I'll try fresh, though. Can't be more inconvenient, since the canned stuff still had the bones in it.