Upside-Down Dill-Salmon Loaf Pie with Lemon Sauce


1-1/2 pounds salmon fillet
1 cup cream sherry
Parmesan Crust
2 tablespoons butter
1 large sweet onion, chopped
1 large clove garlic, finely minced
1 pint sour cream
4 eggs
1 cup plus 1/2 cup shredded Gruyere cheese
2 tablespoons chopped fresh dillweed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Lemon Sauce
Garnish: parsley sprigs


In a large skillet over medium-low heat, place salmon fillet and sherry. Cover and poach 15 minutes, or until fish is cooked through and flakes. Remove salmon; cool, cover, and refrigerate. Discard sherry.

Prepare Parmesan Crust. While crust is baking, melt butter in a medium skillet over medium heat. Add chopped onion and garlic; saute until the onion is soft, about 5 minutes. Remove from heat. In a large bowl, beat the sour cream and eggs with a wire whisk until well mixed. Flake the poached salmon fillet into bite-sized pieces and fold into the sour cream mixture. Add the onion mixture, 1 cup Gruyere cheese, dillweed, salt, and pepper. Stir well to combine.

Pour salmon mixture into prepared crust and top with remaining ½ cup cheese. Bake uncovered at 375° 1 hour, or until cheese topping is browned and firm. Remove from oven and allow pie to rest 5 minutes. Prepare Lemon Sauce.

Invert salmon loaf pie onto a serving platter. Garnish with parsley sprigs. To serve, cut pie into thick slices and drizzle each slice with Lemon Sauce.

Parmesan Crust:

Lemon Sauce:


8 to 10 servings

Preparation Time

60 Minutes

Total Time

120 Minutes

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