Salmon Pie Moroccan Style

Earlier in the summer a friend introduced us to Moroccan Salmon Cakes, which inspired me to try making salmon pie in a different way.  Traditional salmon pie is a mixture of red salmon, potatoes, and minced onions in a pie shell.  It’s good, but doesn’t have a whole lot of flavor and for me it’s more or less a vehicle for hot sauce or ketchup.

To make this more flavorful pie filling, I modified the recipe for All’s Moroccan Salmon Cakes.  The changes I made:  Instead of two egg yolks, I used two whole eggs.  To produce enough filling for a pie shell, I increased the cous cous to a full sized box of Near East plain cous cous, prepared with one cup of orange juice, one cup of water, and one tablespoon of olive oil.  Then I mixed all of the ingredients together, packed the mixture into a pie shell, and baked at 350 for about 30 minutes.

About Kellie

For the love of food and cooking, and the adventures both inspire...
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One Response to Salmon Pie Moroccan Style

  1. Jason says:

    This was a delicious pie… but still a good vehicle for hot sauce!

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