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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