Name: Salmon Pie, to Be Eaten Cold
Ingredients: 1 pound canned salmon; ¾ pound forcemeat

Salmon Pie, to Be Eaten Cold

Ingredients

1 pound canned salmon
¾ pound forcemeat

Directions

Prepare

Drain the salmon from the can and cut it into fillets using a dessert knife.
Prepare ¾ pound of forcemeat as desired.

Assemble and bake

Layer the salmon fillets and forcemeat in a pie dish.
Cover with pastry and bake until golden brown.
Let cool before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Canned salmon: Forms the main filling and provides the fish flavor and body of the pie.
Forcemeat: Adds a seasoned, meaty layer that moistens the salmon and gives the filling richness.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.