Follow these steps for perfect results
pastry
for 9-inch pie
salmon
canned
cream cheese
pkg
lemon juice
salt
heavy cream
eggs
separated
pimiento
for garnish
Preheat oven to 375°F (190°C).
Line a 9-inch pie plate with pastry.
Drain salmon, reserving the liquid.
Sprinkle salmon chunks over the bottom of the pastry.
In a separate bowl, combine cream cheese and lemon juice.
Gradually beat in reserved salmon liquid, salt, and heavy cream.
Beat egg yolks and add to the cream cheese mixture.
Spoon the mixture over the salmon in the pastry-lined pan.
Bake in the preheated oven for 45 minutes or until the top is lightly browned and the filling is set.
Let cool slightly.
Garnish with pimiento "fish".
Serve hot in wedges.
Expert advice for the best results
Blind bake the pie crust for a crispier bottom.
Use fresh herbs like dill or chives for added flavor.
Add sautéed vegetables like spinach or mushrooms.
Everything you need to know before you start
15 minutes
Can be made ahead and reheated.
Serve in wedges, garnished with fresh parsley or dill.
Serve with a side salad.
Pairs well with the salmon and creaminess.
Pairs well with the salmon and creaminess.
Discover the story behind this recipe
A classic French dish often served at brunch or lunch.
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