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How to make it

  • Bring all court-bouillon ingredients to a boil.
  • Simmer salmon slices into court-bouillon for 10 minutes.
  • Drain salmon slices, reserving court-bouillon.
  • Boil potato dices into court-bouillon for approximately 12 minutes.
  • Prepare white sauce.
  • White Sauce
  • Melt butter; mix in flour, stirring for a few minutes.
  • Pour in milk, stirring.
  • Cook over medium heat, stirring until thick; salt and pepper.
  • Remove bones from salmon slices, break-up salmon meat.
  • Crush boiled potatoes.
  • Mix together white sauce, crushed potatoes and broken-up salmon meat.
  • Line 2 pie plates with pastry shells; evenly fill each pie with salmon mixture and top with remaining pie shells.
  • Bake pies into a preheated 475°F [246°C] oven for 20 to 30 minutes.

Reviews & Comments 3

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    " It was excellent "
    lor ate it and said...
    Wonderful recipe Pat! I have prepared one very similar and it is absolutely delicious!
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  • pat2me 10 years ago
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  • dfangel 10 years ago
    mmmm sounds good
    Was this review helpful? Yes Flag

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