Deep Dish Salmon Pie

Tinned salmon is something which I have in the cupboard all the time. If you always keep a few things in the larder, like tinned salmon and tuna, you always have the makings of a tasty meal. Be it sandwiches for lunch, or a delicious casserole for supper. Tinned fish always comes in really handy.

This is a delicious supper dish which never fails to go down a real treat with anyone I serve it to. It came from one of those product recipe booklets, probably for Clover Salmon or some such, years and years ago. It seems I have been making this for eons. That is the test of a good recipe . . . when it stands the test of time.

You simply make a cream sauce, with the addition of sauteed onion and green pepper. If you aren't fond of green pepper you could use the equivalent in celery, or even peas. You flake the salmon into the sauce and then spread it into large shallow casserole dish. (It should hold 2 litres, which is about 2 pints, or 4 cups)

You then make a buttery scone type of dough that you pat out flat and cover with grated cheese and chopped olives. You roll that up like a jelly roll and then you cut it into slices. Flattened slightly, they are placed on top of the salmon filling. I like to grate a tiny bit of cheese over top, but it's not necessary.

The casserole is then baked until the filling is bubbling away and the scones are puffed and golden brown. I like to serve some boiled potatoes on the side and a green vegetable goes really nicely. Your family will be asking for seconds with this. I guarantee! Todd just loves it when I make this.

*Deep Dish Salmon Pie*

Serves 4 - 6

Cheesy,

tender rolls rest atop of a mouth-watering creamy sauce. This delicious

dish will have everyone clammering for seconds. This casserole is very

hot when it comes out of the oven, so before serving it, make sure to

let it stand for ten minutes.

Pre-heat the oven to 205*C/425*F. Lightly grease a 2 litre baking dish and set it aside.

Place

the butter for the creamed salmon into a saucepan and heat it over

medium heat until it just begins to foam. Add the onion and green pepper

and cook, stirring occasionally, until they are tender. Stir in the

flour and the salt. Add the milk slowly, stirring until it is well mixed

in. Cook and stir until the mixture is thickened and bubbly. Stir in

the flaked salmon, hot pepper sauce, lemon juice and the black pepper.

Taste for seasoning and adjust as necessary. Pour the mixture into the

prepared casserole dish.

Whisk together the flour, baking powder

and salt in a medium bowl. Using a pastry blender or the tips of your

fingers rub in the butter until the mixture resembles fine crumbs. Stir

in the milk until the dough just clings together and is evenly

moistened. Turn out onto a lightly floured surface and kneat it gently

for about 10 to 12 strokes. Pat out to a 12 by 8 inch rectangle.

Sprinkle the cheese and the olives over top. Roll up as for a jelly

roll, rolling it as tightly as you can.

Using a sharp knife, cut

the roll into 8 thick slices and then flatten each one slightly with

your hand. Place the resulting spirals on top of the salmon mixture.

Bake

in the pre-heated oven for 25 to 30 minutes until the top is nicely

browned and the creamed mixture is bubbling. Let stand for at least 10

minutes before serving.