Salmon Custard Pie

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Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 tablespoons butter
  • 2 tablespoons finely chopped shallots
  • 1 can (1 pound) red salmon, skinned, boned and flaked
  • 3 tablespoons snipped fresh dill
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup salmon liquid
  • 1 cup heavy cream, scalded
  • 4 eggs, lightly beaten
  • 1 partially baked pie shell (8 to 9 inches)


  1. Preheat oven to moderate (375°F.).

  2. Melt the butter in a small pan and sauté the shallots in it until tender but not browned.

  3. Place the salmon, dill, pepper and salmon liquid in a bowl and mash with a fork until well mixed. Add the sautéed shallots.

  4. Pour the hot cream over the eggs while beating. Gradually beat the egg mixture into the salmon mixture and pour all into the pie shell. Bake for thirty minutes, or until set in the middle.

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