Ingredients

• 2 cans (8 oz.) Geisha® Pink Salmon, drained
• 2 cups fish stock
• 1 cup dry white wine
• 1 small onion chopped
• 1 Tbsp. olive oil
• 1 Tbsp chopped garlic
• 2 Tbsp. cream cheese
• 1 Tbsp. finely chopped fresh parsley leaves
• 3 medium potatoes, peeled, diced, boiled in water to cover until tender, drained, and mashed.
• 1 large egg
• 1/2 cup heavy cream
• 1 sheet of piecrust pie
• Salt and pepper to taste

Preparation

1. Preheat the oven 350 degrees F. Combine fish stock, wine. Flake Pink Salmon into a large mixing bowl.
2. Heat the olive oil in medium heat. Add the chopped onions, season with salt and pepper, and cook, stirring, for 2 minutes. Remove from the heat and add the garlic and parsley. Add to the salmon and mix well. Add the potatoes, egg, cream cheesse and heavy cream and mix again. Season with salt and pepper.
3. On the 9-10 inch deep-dish pie pan. Spoon the salmon mixture into the pie shell. Place the second crust over the top of the mixture. With a sharp knife, cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal completely. Bake until golden brown, 25 to 30 minutes. Cool for a few minutes before slicing to serve.