Salmon Pies with Dill, Dijon, Capers & Shallots and Easy Yogurt/Mayo/Pickle Topping


I’ve experimented for a long time to get a delicious salmon pie. Finally, this recipe should tell it all. The proof is in this pie. To go with the salmon pies is a very simple, easy, tasty sauce. ©Joyce Hays, Target Health Inc.



Served with the world’s best Caesar Salad. ©Joyce Hays, Target Health Inc.





1 1/2 pounds skinless, salmon fillet (tell fish monger to skin the salmon and cut into large chunks, while you watch him do it)

2 teaspoons Dijon mustard

2 shallots, peeled and cut into chunks

1 heaping tablespoon fresh dill, well chopped

3 garlic cloves, squeezed

1/2 cup large size Panko

1 Tablespoon capers, drained

1 Pinch each, salt and black pepper

2 Pinches chili flakes

1 Tablespoon butter

1 Tablespoon extra virgin olive oil

Serve with lemon wedges and topping.




Beautiful fresh ingredients. The fresh dill smells wonderful! ©Joyce Hays, Target Health Inc.





Mix together 1/2 cup yogurt & 1/2 cup Mayo & 1 Tablespoon chopped pickles & a tiny bit of tabasco sauce (3 or 4 squirts)




Making the topping: the pickles add a nice briny depth; the four orange dots are the squirts of tabasco sauce. ©Joyce Hays, Target Health Inc.



Here, fresh dill and capers, are being chopped, same time, saves time. ©Joyce Hays, Target Health Inc.





Cut the salmon into large chunks, and put only about a quarter of it into the container of a food processor, along with the mustard and the slices of garlic. Turn the machine on, and let it run — stopping to scrape down the sides, with a spatula – until the mixture becomes pureed and pasty.




Chopping and dividing the fresh salmon; plus chopping the fresh shallots at the same time. ©Joyce Hays, Target Health Inc.



Multi-tasking is good in the kitchen; it saves time. Chop two things on the same board at the same time. Look at these soft beautiful colors together. ©Joyce Hays, Target Health Inc.



1/4 of the salmon goes into the food processor, to make a quick paste. The rest of the salmon stays chopped, as you see it, on the cutting board. ©Joyce Hays, Target Health Inc.



Now, to the food processor, add the shallots and the remaining salmon. With the remaining ? of the salmon, you are going toCHOP IT now, and NOT PUREE it, the way the first amount of salmon was done. Pulse the food processor, on and off until the fish is chopped but NOT PUREED, and well combined with the puree. No piece should be larger than a quarter inch. BUT BE CAREFUL NOT TO MAKE THE FISH MIXTURE TOO FINE. YOU WANT LITTLE CHUNKS MIXED WITH THE PUREE, FOR A NICE TEXTURE. You can always, chop the ? salmon yourself and not do it in the food processor. In your mixing bowl, everything gets mixed together anyway.

Using a spatula to get every last bit of the fish, scrape the salmon mixture into a bowl. By hand, stir in the Panko, chopped dill, capers and salt, pepper and chili flakes. Shape into four or five little individual pies. Cover and refrigerate the pies for 2 or 3 hours, before cooking.




Here, we’re starting to add ingredients to the large bowl (salmon paste, dill, capers). ©Joyce Hays, Target Health Inc.




Adding the larger pieces of chopped salmon, and chopped shallots. ©Joyce Hays, Target Health Inc.




Adding Panko and the rest of the seasoning. ©Joyce Hays, Target Health Inc.



With your hands scoop a fistful of the salmon mixture and form a ball, then flatten slightly into a little pie. ©Joyce Hays, Target Health Inc.



Place the butter and extra virgin olive oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides and the oil is hot, cook the salmon pies for no more than 1 to 2 minutes on each side, turning only once.




Cooking the salmon pies. ©Joyce Hays, Target Health Inc.



Salmon pies are flipped over. ©Joyce Hays, Target Health Inc.



Be careful not to overcook. There’s nothing worse than overcooked salmon. Serve with rice, pasta or baked potato and a green crunchy salad. On the table, put lemon wedges, Tabasco, the Topping recipe given, or any dressing you like.




Moist and delicious for brunch, lunch, snack and dinner. Try a brunch of salmon pies and eggs with bagels and a schmear of Tofutti. Don’t forget your favorite hot coffee with grind it yourself coffee beans. ©Joyce Hays, Target Health Inc.



Some delicious wines come from Australia and New Zealand. Above is one of our favorite Sauvignon Blancs, Cloudy Bay from the Marlborough Area of New Zealand. ©Joyce Hays, Target Health Inc.


This was a simple luscious meal starting with the chilled white wine that you see above, and nibbling on a variety of olives and nuts. The main course was the warm salmon pies with topping, accompanied by the world’s best Caesar salad (my own recipe after months of trial and error) and the jello cake with cool whip, right now our favorite dessert.



Beautiful Marlborough Wine district of New Zealand; internationally recognized for their Sauvignon Blanc.




Marlborough District (Wikipedia)



Marlborough District (Wikipedia)



We had a wonderful relaxing weekend. Went to the theater and saw, She Loves Me, a show that opened many years ago, but is now revived, superbly, by the RoundAbout Theater at their beautifully renovated, Studio 54 Theater. This is a light pouf of a musical comedy, with gorgeous sets and lighting, wonderful music, excellent voices. The live orchestra even has a harp. We enjoyed ourselves. We had dinner at Sardi’s which we go to several times each year. Sardi’s is fun for born/bred New Yorkers, as well as for tourists. We never get tired of Sardi’s. You might not know, but Sardi’s has the very best hamburgers in all of Manhattan, so we always bring some home to enjoy the next day. (we don’t eat hamburgers at Sardi’s).



From Our Table to Yours !


Bon Appetit!




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