Salmon potato pie
This fish pie is encased in pastry. It's a French-Canadian dish has been passed down from many generations. It's a simple pie that can be served with a bechamel sauce. If you like salmon you will enjoy this pie.
Ingredients
Serves: 8
- 6 potatoes, peeled
- 1 small onion, minced
- 1 clove garlic, minced
- 1 tablespoon butter
- 1 (213g) tin red salmon, undrained
- 1 teaspoon dried thyme
- 250ml milk
- pastry for a 23cm pie (homemade or shop bought)
- 1 to taste salt and pepper
Method
Prep:30min ›
Cook:45min ›
Ready in:1hr15min
- Preheat oven to 200 C / Gas 6. Line a 23cm pie dish with pastry.
- Bring a large pot of salted water to the boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
- In a medium saucepan, cook onions, garlic and butter over medium heat until vegetables become transparent in colour.
- Add onion/garlic mixture, salmon and thyme to cooked potatoes. Mash all together with milk, adding just enough to bring about a mashed potato consistency. Spread evenly into pie case.
- Place second piece of pastry over top of salmon mixture. Cut slits into the top, then pinch edges of both pieces of pastry together. Bake on lower rack of oven for 45 minutes.
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Reviews & ratings
Average global rating:
(66)
Reviews in English (53)
It was the first time I have made this and my mum's first time to taste it and it went down quite well. My youngest son also enjoyed it and he can be fussy but the older two were less keen as it is quite flavoursome. I'm a vegetarian so didn't try it myself but most of the family enjoyed it very much. Great for a party spread, thanks. Unfortunately I sent the rest of the mixture to my father in law who said it was horrible - 31 Dec 2014
Nice and simple and delicious, will make this again,used puff pastry and it was yum. Thanks. - 27 Feb 2014
I love salmon pie! BUt I didn't want the extra fat from the crust. So I added some bread crumbs and some chopped parsley and I baked it as a loaf. I left out the thyme and I used fresh salmon instead of the can. Served it with a bechamel sauce and steamed broccoli. It was FANTASTIC!! I didn't even miss the crust and I liked it even better since it wasn't so heavy. - 22 Mar 2006 (Review from Allrecipes US | Canada)