Return to Content

Upside-Down Dill-Salmon Loaf Pie with Lemon Sauce

by in Oct 2003
Upside-Down Dill-Salmon Loaf Pie with Lemon Sauce
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Total Time: 60

Yield: 8 to 10 servings

This dish is very tasty served cold with a drizzle of cold Lemon Sauce, so it can be made ahead for a fancy luncheon or served as leftovers at brunch the next day.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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 Gruy


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; saut

Parmesan Crust:


  • 1-1/2 cups flour
  • 1/2 cup grated Parmesan cheese
  • 3⁄4 cup butter, cut into small pieces
  • 3 tablespoons ice water


Preheat oven to 375°. In a medium bowl, combine flour and Parmesan cheese. Cut in butter until it is the size of small pebbles. Slowly sprinkle crust mixture with 3 tablespoons water; mixture should resemble coarse meal. Press crust into an ungreased 2-quart nonstick loaf pan, covering the bottom and sides, with a lip of crust folded over the edge of the pan. Bake 15 minutes, or until golden brown. Cool.

Lemon Sauce:


  • 1-1/2 teaspoons cornstarch
  • 1-1/2 teaspoons plus 3⁄4 cup water
  • 1 egg plus 1 egg yolk
  • 3 tablespoons lemon juice
  • 1/2 teaspoon salt


Combine cornstarch and 1-1/2 teaspoons water in a small bowl; stir to dissolve cornstarch. In a small saucepan over high heat, bring 3⁄4 cup water to a boil. Slowly whisk in cornstarch mixture. Boil 1 minute, then remove saucepan from heat. In a medium bowl, beat egg and egg yolk with a wire whisk until light and fluffy. Whisk in lemon juice and salt. Pour hot cornstarch liquid into egg-and-lemon mixture very gradually, whisking constantly until well mixed.
Updated Thursday, January 13th, 2005

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111