Reviewed: Apr. 20, 2012

This was excellent. I enjoyed the flavor very much. I will be making this one again.

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Reviewer:

Lydia

Cooking Level: Intermediate

Home Town: Taunton, Massachusetts, USA

Living In: Marion, Massachusetts, USA

Reviewed: Dec. 4, 2011

Only had pink and sockeye so added both cans. Used less milk (actually half and half as I was out of milk).

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Reviewer:

Phoebe

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Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

Reviewed: Oct. 24, 2011

I liked it, but no one else did. The pie crust ended up being mushy, which NEVER happens. It was bland too

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Reviewer:

TARENWALTERS

Home Town: Borger, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: Mar. 15, 2011

Made this tonight for dinner. It was good but it is missing something. I made exactly as written. Maybe next time I will add some finely chopped green pepper or a touch of old bay seasoning just to give it alittle something extra.

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Reviewer:

CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

Reviewed: Jan. 20, 2011

Very good recipe but needed a second can of salmon, more butter and garlic, and I added 1/4 cup of heavy cream to the mix with a smidge of parsley. Brush the top with a little egg white for a great presentation. serve with the veggies some are tempted to add into the recipe. Nice! We all loved it.

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Reviewer:

Carolfig

Reviewed: Jan. 2, 2011

also from memere but used allspice

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Reviewer:

dfickett

Reviewed: Dec. 12, 2010

Very tasty - I basically stuck to the recipe, although for 1 can of red atlantic salmon, I used 2 large potatoes (did not peel them, for added nutrition). That's where the one star is lost; this recipes calls for way too much potato. Also, instead of two big pie crusts, I bought 12 mini tarts, over-filled six, put the other six on top, and baked as directed. Could have done this with 24 tart shells as I had a lot of leftover filling. Finally, I topped with the bechamel sauce from this website. Superb, but so bad for you. Good ol' comfort food I guess.

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Reviewer:

meep234

Reviewed: Dec. 6, 2010

This is very good. Very much like my recipe. I drain the salmon and use the broth in a white sauce to pour over the pie. Excellent.

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Reviewer:

ginnyjoe

Reviewed: Dec. 3, 2010

This was the first savoury pie I've ever made and I really liked it! I made it with a doubled No Roll Pie Crust from here. I used 5 potatoes instead of six, added two thinly sliced leeks, and a shredded carrot and zuchinni. It seemed to take a while (approx. 2 hrs.) but I'm sure that was because I was making pie crust for the first time and got a little OC when I was picking the bones out of the salmon. I added the milk to the juice from the salmon to get to a cup. I'm sure once I get the hang of making the easy, easy piecrust I can cut the time down. Thank-you Mackenzie for a lovely, comforting recipe!

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Reviewer:

BELLA84

Cooking Level: Intermediate

Home Town: Sarnia, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Sep. 24, 2010

Spectacular! I used two cans of Alaskan salmon and lots more garlic than the recipe called for. This was total comfort food. Next time, I'll probably add some veggies to the pie. Yes, there certainly will be a next time!! Thanks, Mackenzie, for sharing your family recipe with us!

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