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Haddock Salad Pie

Diet.Chef's picture
Ingredients
  Refrigerated buttermilk flaky biscuits 2 Ounce, unbaked (2 Biscuits, 1 Ounce Each)
  Coarsely ground pepper 1⁄4 Teaspoon
  Oregano leaves 1 Dash
  Haddock fillets 8 Ounce, cooked and flaked
  Celery 1⁄4 Cup (4 tbs), diced
  Green bell pepper 1 Tablespoon, diced
  Parsley sprigs 2
  Scallion 1 Tablespoon, minced
  Lemon juice 1 Teaspoon
  Plain unflavored yogurt 1⁄4 Cup (4 tbs)
  Reduced calorie mayonnaise 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Dijon style mustard 1 Teaspoon
  Worcestershire sauce 1⁄8 Teaspoon
  Salt 1 Dash
  Pepper 1 Dash
  Tomato 1 , cut into 8 wedges
Directions

GETTING READY
1) Preheat oven to temperature of 400 degrees.

MAKING
2) Sprinkle the biscuit dough on a sheet of wax paper, along with the coarsely ground pepper and oregano.
3) Knead the ingredients till they are well combined.
4) Use non-stick cooking spray to spray a 6-inch pie pan and line with the dough.
5) With a fork, prick the dough in several places and bake in preheated oven till the dough is lightly browned. This usually takes about 7 to 8 minutes.
6) Allow the pie shell to cool in the pan for about 5 minutes.
7) Remove the shell carefully from the pan and set it on wire rack. Allow to completely cool.
9) Combine together the celery, haddock, green pepper, scallion and lemon juice in a bowl.
10) Mix together the yogurt, mayonnaise, mustard and Worcestershire sauce in a small bowl and pour the mixture all over the fish mixture. Lightly toss to combine.
11) Season preparation with salt and pepper.
12) Into the baked pie shell, gently spoon the fish salad.

SERVING
13) Serve after garnishing with parsley sprigs and tomato wedges.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
1

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