search, quick way to link the blog to the recipe...type in recipe name and see what pops up!
follow me

Salmon Tourtierre

salmon tourtierreI had a lot of left over salmon from a party, it went into the freezer then came back out to create this Canadian standard...with a twist or two. 


2 onions, chopped

1 Tbsp butter

1 Tbsp Olive oil

1/2 tsp thyme

12 oz peas

4 potatoes, rough cubed, boiled

1/4 cup buttermilk for potatoes

1 lb salmon, cooked, flaked

1 egg, beaten

1 cup heavy cream

2 pie crusts, yes still using rolled and store bought

salt and pepper to taste


Saute the onions in butter and olive oil, season with salt and pepper to taste and thyme till wilted, set aside. 

Meanwhile drop the peas into the salted boiling water for two minutes.  Pull out and run under cold water, set aside. 

Now drop the potatoes into the salted boiling water and cook till done, knife inserted into largest potato chunk slides easily out.  Drain the potatoes and lightly mash with buttermilk, you do NOT want a smooth mashed potato, lumpy is best, season with salt and pepper to taste.

Beat the egg and cream together and set aside. 

Flake the salmon into bite sized pieces.

Place first crust into pie shell.  Start to layer in onions, then the salmon, next the peas.  Over this evenly pour the egg and cream mixture, It will NOT fill the pie shell, this is good. 

Now add to the top the lumpy potatoes.

Top with second pie shell and krimp edges. Slit several vent holes in top of pie and bake in preheated 350 degree oven for 35 to 40 minutes till golden brown. 


Prep time:  20 minutes

Cook time: 40 minutes

Yield: 4 to 6



Tropical Fish

This recipe is a conglomeration of so many things.  The first time I had a fruit and vegetable salsa on a piece of fish was while working in Key West.  The fish was Swordfish, not one of my favorites and it was grilled.  The fruit salsa didn't look much like this, and instead of a little citrus juice to have it all come together it was a little Tequila.  The salsa made the swordfish more palatable to me. 

Tonight's recipe started with some Papaya I bought on special.  I really wanted to find a Florida avocado and couldn't so I went ahead and used a Haas avocado.  The plan was to add a little cilantro, Jalapeno, onion and lime juice and be done.  I walked into my friends kitchen and there was a change to the plan.  Also I was teaching about fish and was planning to grill a fish for this dish.  The market had something I had never tried before.  The "new" Tilapia...Shai.  Good stuff, I recommend it.  Shai does not lend itself to grilling, so we sautéed instead.  I was also working with someone who is used to Indian spices...I wanted to show how you can substitute to suit your flavor profile.  So, totally new dish.  AND the ingredients below, are in the picture above.  

For Salsa:

1/2 Mexican Papaya, peeled, seeded and cubed

1 Haas Avocado, peeled, seeded and cubed (Still really want to do this with a Florida Avocado instead)

1/2 Indian Mango, seeded and cubed

1 Grapefruit, supremed

1/2 onion, chopped

1 serrano pepper, minced, seeds discarded

1/3 green pepper chopped fine

1/4 cup chopped cilantro

6 grape tomatoes, quartered (needed some color)

pinch of salt


For Fish:

2 Fillets of Shai

Salt and Pepper to taste

Today:  dash of cumin, and dash of Indian cayenne.

1 Tbsp olive oil

For Salsa:  Combine all ingredients and toss.  To "supreme" a grapefruit:  Peel grapefruit with a knife removing all rind and white pith, exposing spine of each segment.  Cut with a knife between the segments to release into bowl.  When only membrane is left in your hand, squeeze for any remaining juice, over the rest of the ingredients.  Toss together and set aside till ready to garnish fish. 

For Fish:  Pat fish dry and season with salt and pepper to taste.  In this case we sprinkled with cumin and with a touch of Indian Cayenne.  If we had been in my kitchen it would have been Herbs de Provence instead.   In a large pan that will easily accommodate the fish with room to spare, heat oil.  When hot, place fish seasoned side down into pan.  Season the back side with salt and pepper, herbs or spices optional here.  Cook fish on first side over medium high heat for barely 5 minutes.  Carefully and gently turn over.  Cook an additional 2 to 3 minutes till done.  Remove from heat and garnish with salsa. 

The cumin on the fish was a perfect accompaniement to the cilantro and serrano and mango in the salsa, and helped in bringing all the flavors together.   Another of my favorites?  Strawberries, kiwi, cucumbers, radishes, onions, Jalapenos and mint with a touch of orange juice. Let me know what flavors work for you.  



Seared Sea Scallops

I made these for a first course, so served two scallops per person.  As an entree I would use 4 or 5 per person depending on the size.  Today's recipe quantities based on serving 2 entrees.  By the way, this is a great recipe when in a hurry.  Total prep and cook time, barely 15 minutes!

10 large sea scallops, foot removed

Salt and Pepper to taste

3 oz of goat cheese, crumbled


For Wilted Spinach:

1 package sliced shitake mushrooms

1 Tbsp Olive oil

3 cloves garlic, minced

1 large bag pre-washed spinach, rinsed

1/2 lemon, juiced

Salt and fresh cracked pepper to taste

Sauté Shitake mushrooms over high heat in a dry pan.  Once mushroom liquid is released and evaporated add Olive oil and garlic.  Even though spinach is pre and triple washed you want to give it a quick rinse.  Do not spin dry.  You are rinsing so that a sprinkling of water is attached to the leaves and will help wilt the spinach.  Give mushrooms, olive oil and garlic a quick stir then immediately top with spinach and cover.  Give it two or three minutes.  Uncover and toss together with salt and fresh cracked pepper.  Once spinach is wilted as you like remove from heat, squeeze in lemon juice, toss and keep covered till ready to plate scallops. 

Scallops are quickly done.  Tonight we cooked about 3 minutes on the first side and not even 2 minutes on the second side, so don't walk away from the stove.  Start by patting scallops dry with a paper towel.  Season with a touch of salt and fresh ground pepper on first side.  Pre-heat, a cast iron griddle or pan.  I like to cook these over dry heat for a pretty and tasty sear.  You can use a touch of cooking spray or olive oil if you like.  Note: a Teflon pan will not give you a pretty sear, but will cook the scallops.  Lay seasoned side down onto the hot surface of the pan.  Let cook 2 to 3 minutes.  DON'T try to move them around, let them sit till you are ready to turn them.  Flip and cook about two more.  When scallops are ready to be removed they will crack a little around the edges.  Keep in mind scallops turn to hockey pucks if overcooked, hard rubber, don't leave the stove.

To assemble:  Place a mound of spinach and mushrooms in the center of the plate and surround with the scallops.  Top with crumbled goat cheese.  If you don't like the goat cheese simple drizzle with a touch of dark olive oil.


Smoked Salmon and Avocado Pasta

Tonight I made just enough for one.  Adjust all ingredients proportionately or add more of your favorite ingredients, and less of a flavor you are not as fond of. 

1 1/2 cups cooked whole wheat linguini

1/2 cup white wine

3 Tbsp Creme Fraiche (feel free to sub heavy cream)

2 slices of Smoked Nova Scotia Salmon, julienne

1 Avocado, ripe and cubed

1 tsp lemon zest

1 Tbsp chopped parsley

Fresh ground pepper to taste

In a sauté pan large enough to fit all of your ingredients put 4 oz of white wine over high heat.  Reduce by half and add creme fraiche.  Swirl till creme is dissolved.  Toss in pasta, and salmon.  Coat pasta with sauce and heat through.  Toss in Avocado cubes, parsley and lemon zest.  Serve with several generous cranks of the pepper mill. 

Notes:  I did not add any salt as my pasta was well salted and the salmon had plenty of salt as well.  Once you add the avocado, two or three quick GENTLE tosses and turn the heat off!  I also remembered halfway through that I had a little piece of brie left in the back of the cheese drawer.  It would have been a good addition to the sauce, rind removed and melted into the wine with the creme fraiche.  Oh well, next time, and if any of you try this with the brie, let me know how it goes. 


Barbequed Shrimp, New Orleans style

4 Tbsp Butter

1 Med Onion, chopped

1 Tbsp Paprika, Spanish or sweet

1 Tbsp Chili Powder

1 Tbsp Ground Fennel

1 Tbsp Old Bay seasoning

1 Tbsp Thyme

1/2 to 1 tsp(read this again tsp NOT Tbsp) Cayenne pepper

Salt and Pepper to taste

5 cloves Garlic, minced

1 Beer, lawn mower variety

2 lbs Shrimp,  raw, e-z peel (peel and tails on), size: 31-40/lb

Zest of 1 Lemon

Juice of 2 Lemons

1/2 cup Parsley, chopped

4 to 6 Tbsp more butter

Melt butter over med-high heat and add onion.  Sauté till translucent and mix in spices and herbs.  Add garlic and continue to cook 2 to 3 minutes. Add beer.  Once simmering add shrimp.  Shrimp will change from a grey color to pink, at the half way point add lemon zest, continue to sauté.  When all shrimp uniformly pink turn off heat, add lemon juice and freshly chopped parsley, as well as remaining butter, cut into pats.  Toss together and serve over hunks of fresh Baguette. 

Leave the forks behind.  Use your fingers and have plenty of paper towels around.  Grasp a shrimp by the tail, suck off the sauce, peel, drag back through the sauce and pop in the mouth...mmmmmm!  As you can see from the photo, I had a lovely little Bordeaux blanc, but just as good with an ice cold beer. 

Photos for entire process on facebook, The Innkeepers Daughter