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Dairy
Easy
1 Hour, 10 Minutes
Diets 
What a great way to serve salmon, especially for a lunch meal. A wedge can be placed on each individual plate, with a slice of lemon and a small dollop of mayonnaise or tartar sauce at the side. This is a great way to stretch three servings of salmon into eight pieces.
1 and 1/2 pounds salmon fillet (skin on)
1 small lemon
freshly ground Gefen Black Pepper
1 cup flour
1/4 teaspoon salt
1/4 cup oil
1/4 cup very cold water
1/2 cup Gefen Light Mayonnaise
2 tablespoons soy milk or milk
3 tablespoons soy cream cheese or cream cheese
2 tablespoons flour
3 eggs
3 tablespoons fresh Italian parsley, finely minced, or 9 cubes Dorot Gardens Frozen Parsley
1/4 teaspoon salt
Preheat oven to 400°F.
Rinse salmon and pat dry. Place salmon in a shallow baking dish and squeeze lemon juice over it. Sprinkle with salt and pepper.
Cover tightly and bake for 20 minutes.
Mix flour with salt in a bowl, then add oil and mix with a fork. Add water slowly and mix until incorporated. Knead the dough with your hands until very well combined.
Roll out the dough and, using your fingers, press into an ungreased 9-inch pie or quiche dish, smoothing and pressing together any holes that may occur.
When salmon is done (it may look slightly underbaked) remove the skin and discard. Place salmon in a bowl. Break apart with a fork and let cool.
Meanwhile, reset oven temperature to 350°F.
Combine all the ingredients for the filling (except the salmon) and mix very well until there are no lumps.
Once the salmon has cooled, press on the salmon and drain any juices that may have gathered. (It is important to drain it well so the salmon won’t be too watery.) Crumble between your fingers until there are no large chunks left. Add the salmon to the filling and mix until combined.
Pour filling mixture into the prepared crust and bake for half an hour.
Cut into wedges and serve.
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I’ve been making this recipe since it was posted on original website. It’s a go to when I just can’t think of what to make. It’s been shared with friends around the world. Anyone that tries it ask for the recipe. One of my son’s friends commented when he was still in high school, now 28, that if he would go to a restaurant that had this on the menu he’d go to the restaurant every day.
A must for every one’s recipe file.
Thx