Salmon pie

    1 hour 30 min

    Salmon pie is a classic dish in a lot of Quebec homes. My mum always served it with bechamel sauce and hard boiled eggs.

    2 people made this

    Makes: 1 pie

    • 6 small potatoes, peeled
    • 3 tablespoons butter
    • 1 small onion, chopped
    • 250ml milk, or as needed
    • 2 tins salmon in water, drained and flaked
    • 1/2 teaspoon salt
    • 1/4 teaspoon dried savory or thyme
    • 1 pinch of pepper
    • 2 portions of shortcrust pastry
    • 1 egg
    • a little bit of milk

    Prep:15min  ›  Cook:45min  ›  Extra time:30min cooling  ›  Ready in:1hr30min 

    1. Boil potatoes in salted water, until tender, approximately 15-20 minutes. Drain.
    2. Meanwhile, melt butter in a pan over low heat; add onions and cook until softened, about 3 to 5 minutes.
    3. Mash drained potatoes with milk in a bowl; add salmon, cooked onion, salt, dried savory (or thyme) and pepper. Mix well. Let cool.
    4. Preheat oven to 200 C / Gas 6.
    5. Arrange one portion of pastry in a pie dish. Spoon the potato-salmon mixture on top, then cover with the second portion of pastry. Trim and pinch edges to seal the pie, then use a knife to make 2 or 3 slits at the top of the pie for steam to escape while cooking.
    6. Mix egg with a little bit of milk; brush the top of the pie. Bake for 25 minutes, or until the pie is cooked through and golden brown.

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