Salmon pie

Rachel Brewer photo

Salmon pie.

I have to admit that this recipe first came from Maine. My great-grandmother would make this for my great-grandfather from salmon he would catch at their camp at Moose Head Lake. It went through some tweaks and improvements since then and when my mother moved to Alaska in 1980, she brought it with her. It's only gotten better since coming to Alaska.

It's the perfect Alaskan recipe because it uses easily available ingredients, is quick and simple to make, and can be modified for a variety of tastes. I think its smooth, creamy texture is part of what makes everyone from toddlers to grandparents love this pie. It can be eaten warm or cold, so is good for packing in lunches. You can even eat a slice of it directly out of the fridge for breakfast! Salmon pie is a great way to use up those potatoes you have lying around that are getting a little soft or the extra salmon in your freezer you want to clear out before your next fishing trip.

It's a classic in our house and is often requested for birthdays. We usually end up making two pies since it goes quickly. Luckily, it's easy to increase this recipe... just throw a little more of everything in! Salmon pie was one of the first recipes my sisters and I learned to bake. I remember many evenings sitting around the table with them, dipping crackers into a bowl of extra filling while we waited for the pies to finish baking.

The versatility of this recipe is one of its best characteristics. It's hard to mess it up because the recipe is so forgiving. Want a stronger salmon flavor? Throw more in. On a diet? Leave the butter out. Don't have garlic powder? Toss another spice in. It can handle it. The original recipe itself is mild enough to fit most palates, but can be kicked up a notch if preferred. To me, it's is a classic Alaskan dish.

At the end, I've listed some possible variations on the recipe for the adventurous sort.

All ingredients measurements are approximations and can be adjusted depending on what you have on hand and your personal preference

Ingredients:
One pie crust (you can use refrigerated, frozen, deep-dish, regular, or homemade. Anything works)
One can cooked salmon (or cook a fillet up yourself first, you'll need about 1 to 1.5 cups flaked)
6-10 mid-sized russet potatoes
1/4 cup milk
2 tbsp. butter
2 tsp. garlic powder (to taste)
2 tbsp. powdered Parmesan cheese (more if desired)
1/2 tsp. salt
1/2 tsp. pepper

Directions:

Peel the potatoes and chop into 1 inch cubes. Decide that you need a few more because yours had to be peeled thickly since they were sprouting. Aim for 5 cups or so.

Rinse, then submerge and boil until very fork tender (about 10 minutes).

Meanwhile, place pie crust in pie pan, pierce bottom generously with fork, and bake at 350 until just dry, about 7-10 minutes. Don't let it start to brown or it will burn later. Pop air bubbles that formed anyways and set aside, but leave oven on.

Drain salmon and flake with a fork. Remove visible bones if you have picky children. Warn cat to stay away from it.

Your potatoes should be about done now. Drain and transfer to large mixing bowl. Add milk, butter, garlic powder, Parmesan cheese, salt and pepper. Warn cat again to stay away from salmon.

Mix with hand mixer (or stand mixer, or mash with potato masher) until fluffy. Leave a few lumps if you like (I do!). Notice that because you're using startchy Alaskan potatoes, the mixture is a little gummy. Ignore. It will taste great anyways.