Perfect for using leftover salmon, this easy "impossible pie" recipe makes its own crust. Quick, simple prep; ready to eat in under an hour. Adapted from The Lake House Bed & Breakfast in Lincoln City, Oregon.
Use shortening or butter to grease a 10" pie dish (or 8" square pan).
Mix smoked salmon, green onions, and grated cheese together and pour into the prepared pie plate.
Place, eggs, milk, Bisquick, and seasonings in a blender and pulse until smooth.
You can add the cream cheese two different ways. Add it to the blended mix: Pulsing the cream cheese directly into the milk and egg mixture is the easiest way to go. You have to be careful though: if the cream cheese emulsifies into the mixture, it will be not allow the baking mix to settle as much as it could. Just a few quick pulses should do the the job. The resulting crust is robust, but more frittata-like. (We prefer this option.) Add cubed cream cheese evenly across the top: Add the cream cheese in small cubes evenly over the top of the salmon mixture. This results in a more traditional Impossible crust.
Carefully pour the egg mixture into the pie plate over the smoked salmon mixture. Use a fork or a chopstick to more the filling around a bit so that the liquid mixture makes it to the bottom of the pan.
Bake 35-40 minutes, or until a knife inserted halfway between the center and the edge comes out clean.
Allow to stand at least 10 minutes before serving.
We recommend using hot-smoked salmon when making this recipe. We also make this with leftover grilled salmon, which a a good substitute for smoked salmon in this case.Do not use cold-smoked or brine-cured salmon (i.e., lox or gravlax). I don't usually use vegetable shortening (i.e., Crisco), but this is one of the rare occasions when it is the best product for the job. You need to have a study barrier between the egg mix and the pan to keep it from sticking. Cooking spray doesn't work as well.