Reviewed: Mar. 3, 2006

We love our salmon and this was a wonderful variation. Very tasty and easy to make. Thank you for sharing the recipe.

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7 users found this review helpful

Reviewer:

PaulaC

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Hanover, Massachusetts, USA

Reviewed: Nov. 2, 2005

I broiled up some fresh salmon for this recipe. I thought my potatoes were small, but I only used 4 of them. I used fresh sage since I had it. It reminds me of a potato knish. p.s.(While baking this, I separately baked the potato skins in butter, added cheese and salmon and salt browned it and served with sour cream for an appetizer!)

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16 users found this review helpful

Reviewer:

TOASTANDTEA

Reviewed: Feb. 21, 2005

My huband and I thought this was wonderful, especially served with Holly's Bechamel Sauce from this site. I didn't have potatoes, but substituted 1 cup of precooked rice blended in the food processor and it still worked well, a sign of a great recipe!

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9 users found this review helpful

Reviewer:

THEBACCHUS

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

Living In: Topeka, Kansas, USA

Reviewed: Dec. 19, 2004

Being French Canadian, I am very familiar with Salmon Pie. My mother however often used 2 cans of Tuna instead of Salmon and aslo added the juice from the can with half the amount of milk. I loved this pie on its second day-- re heat and add butter under the crust... amazing.

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50 users found this review helpful

Reviewer:

TARAS1

Reviewed: Nov. 28, 2004

I've made other recipes for salmon pie and liked them but this is the way my french mom and her mom always made them. My potatoes were large so I used three and completely omitted the milk. I used the juice from the 14.5 oz. can of RED, (please use red!)salmon to mash the potatoes then mixed in the rest of the ingredients. Excellent flavor. Thanks Louise!

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46 users found this review helpful

Reviewer:

claudygirl

Reviewed: Aug. 21, 2002

I enjoy simple delicious food and this was very good in my opinion. I used a 14 ounce can of pink salmon instead of red, and made a homemade crust with Butter Flavor Crisco. My 9 year old son and 11 year old daughter loved this recipe and so did I, thank you Louise.

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18 users found this review helpful