Recently tried this one, worth it indeed.

RECIPE:

Salmon Pie

4 six-ounce cans of Alaskan salmon (or equivalent), drained (yield 19-20 ounces of drained fish)

1 egg

2 1/3 cups mashed potato, salted and peppered to taste

3 heaping tablespoons finely diced red onion (approximately 1/2 small onion)

1/2 teaspoon fresh dill, chopped (you can use dried dill here too, cut to 1/4 teaspoon)

1/4 teaspoon ground black pepper

pinch garlic powder

yellow mustard

pie dough for a double-crust pie

Preheat oven to 425 degrees.

In large bowl, flake drained salmon with fork. Add egg and stir well. Add mashed potatoes to salmon mixture and mash until combined.

Add onion, dill, pepper, and garlic powder to salmon mixture and stir.

Assemble as you would any double-crust pie.

Bake for 20 minutes, then remove from oven and quickly protect edge crust with foil. Return to oven and bake another 15-25 minutes. Pie is finished when it is pleasantly golden brown.

Serve with a dab of yellow mustard on the side.