Best Pâte Au Saumon Potato Salmon Pie Recipes
SALMON PIE/PATE AU SAUMON
In Quebec, this recipe is called Pate au Saumon- thus the french name. In English: Salmon Pie. The first time I tried a recipe similar to this, made by my mother-in-law, I didn't like it! Now, with my version, I can't get enough!
Provided by Amy Duchesne
Categories Savory Pies
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Crust: mix 4 cups flour, baking soda, baking powder, and salt together in a medium to large mixing bowl.
- Cut in the 1/2 cup of shortening with pastry cutter, two knives or a fork- until the mixture resembles coarse meal.
- Add water to the mixture a little at a time, you can use a fork or you hands to mix the flour and water- until all is mixed and is slightly sticky.
- Roll the dough out on a floured surface and knead until smooth.
- Cut the dough in half and chill the 2 balls of dough until needed.
- Filling:.
- While boiling (40 mins) or steaming (30-40 mins) the potatoes, drain and de-bone the salmon.
- I personally don't like any bones, no matter how soft they are in my pie!
- Once potatoes are done and you can insert a fork into them without resistance, drain water (if boiled) and with a hand mixer start to cream the potatoes.
- Add the butter to the potatoes--as much or as little as you want--and cream together until the butter is melted and evenly distributed.
- Add the milk a 1/2 cup at a time until the potatoes are smooth and creamy, but not too thin nor too thick.
- Add the salmon chives, basil, salt and pepper and mix with the mixer or by hand.
- Add enough salt that you can taste it through the potatoes sufficiently.
- Roll out the first ball of dough large enough for the bottom and sides of a 13x9x2-inch pan.
- Line the pan with dough and add mashed potato mixture evenly into the pan.
- Roll out second ball of dough and place it on top of the filling; cut off excess dough and seal the edges of the pie.
- Make incisions in the dough like this:/// or like this:+.
- Bake for 40 minutes at 400°F or until browned on top and on bottom on the middle rack in the oven.
- Serve right away--we like it with butter melted on top and salt and pepper.
SALMON AND POTATO PIE
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bring a large pot of salted water to a 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 color.
- 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 shell.
- Place second pie shell over top of salmon mixture. Cut slits into the upper shell, then pinch edges of both pie shells together. Bake on lower rack of oven for 45 minutes.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 52.6 g, Cholesterol 19.3 mg, Fat 18.2 g, Fiber 3.2 g, Protein 10 g, SaturatedFat 3.8 g, Sodium 387.5 mg, Sugar 3 g
PâTE AU SAUMON (POTATO SALMON PIE)
From Traditional Quebec Cooking by Micheline-Mongrain-Dontigny.
Provided by Vicki Butts (lazyme) @lazyme5909
Categories Fish
Number Of Ingredients 8
Steps:
- Drain salmon broth from can. Bone and clean salmon; break into small pieces.
- Saute onions in butter until transparent; set aside.
- In medium bowl, mix mashed potatoes, salmon, cooked onions and seasoning. Cool to room temperature.
- While mixture is cooling, prepare pie dough.
- Transfer potato salmon mixture to pie shell. Brush edge of dough with egg wash and cover with top crust.
- Seal edges and brush pie with egg wash. Don't brush edges; it will brown too much during the baking. Cut slits and cook at 400F (220C) for about 25 minutes until crust is golden brown.
- Serve with green salad and pickles.
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