You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. Dear Sun Spots: I am looking for a two-crusted salmon-pie recipe. Keep up ...

ROANOKE, Va. (WDBJ) - Here @ Home returns to the LEAP Kitchen in Roanoke to enjoy a culinary celebration of the mathematical symbol of pi (π). Pi Day is recognized on March 14 because it numerically ...

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 ...

A small can of salmon or tuna from the staple shelf can be parlayed into an interesting and good-for-you evening meal. Think pie. Start with some leftover cooked rice (brown or white), add a bit of ...

Looking through Alaska's old cookbooks, especially those from Southeast Alaska, Homer, Kodiak and the Aleutians, I've found many recipes for a Russian-influenced salmon pie, often called peroke or ...

This makes a great brunch dish or a wonderful dinner served with a salad. If using for dinner, pair with a crisp white wine. 1 store-bought pie shell, or your favorite recipe Instructions: Heat oven ...

Mary Berry's salmon pie dish is super easy to make with most of the cooking done in the oven. There may be a flurry of ingredients needed for Mary Berry's fish pie recipe, but most of them are kitchen ...

FANCY eating your way to better health? Having salmon a couple of times a week can help reduce inflammation, lower blood pressure and decrease your chance of getting certain diseases. Salmon makes the ...

Have ready a large gratin dish about 3.5 litre capacity (such as an oval gratin dish measuring about 25cm x 35cm or similar). Arrange the salmon fillets in a single layer in a large pan. Pour over the ...

This savoury salmon pie takes the base of quiche and makes it richer and creamier, offsetting the savouriness of leeks and the briny-ness of the mustard and capers. Serve it with a salad for a brunch ...

This is a good way to use up tails and trimmings from a salmon – and the sauce is the same as the soup, except thicker. You could use a puff-pastry crust for this but I prefer mash, myself. Bring the ...