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 Recipes.com’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.