Salmon Pie is considered a variation of the loved Meat Pie often eaten around Christmas in Canada. It originated in the seaside areas of Quebec due to the abundance of fish available in those areas. This pie is usually served still warm with a bechamel sauce. The perfect way to warm up during the frosty Canadian winters. In itself, the pie combines very simple ingredients, potatoes, salmon, and a flaky crust, to create a unique culinary experience.
Recipe
Ingredients
Crust
- 1 lightly beaten Egg
- 160g Butter
- 2 Tbsp Water
- 180g Flour
- 1/2tsp Salt
Filling
- 900g Potatoes
- 450g Salmon
- 120ml Water
- 100g Onions
- 30g Butter
- Salt | Pepper
Sauce
- 3Tbsp Butter
- 3Tbsp Flour
- 240ml Milk
- 2Tbsp Lemon Juice
- 1tsp dried Dill
- Salt | Pepper
Instructions
- Mix the salt into the flour.
- Cut the butter into little pieces and rub it into the flour.
- Add the egg and water and knead the dough well until achieving a smooth dough.
- Chill the dough while preparing the filling.
- Peel and dice the potatoes.
- Boil the potatoes until they are tender. (About 12-15 minutes)
- Mash the potatoes until there are little to no clumps left.
- Place the onions in a skillet with the butter and sauté for a few minutes.
- Season the salmon with salt and pepper.
- Pour the water into the skillet and place the salmon in it with the skin down.
- Cook until the salom is opaque before breaking it into pieces.
- Mix the salmon with the sauce and onions into the mashed potatoes.
- Next, take the dough out of the fridge and seperate it into two pieces.
Assembling Pie in a pie pan
- Preheat the oven to 200ºC.
- Roll out one of the piece until it is big enough to fit your pie pan.
- Put the filling on the crust and spred it well.
- Roll out the second piece of dough and place it on top of the filling.
- Pinch the top layer and the dough on the sides closed. You can use a fork.
- Use a knife to cut the vents.
- Bake for 30 minutes.
Assembling Pie in a cake pan
- Preheat the oven to 200ºC
- Roll out half the dough and place your cake pan face down on the dough.
- Cut out the circle and roll up the rest.
- Place the circle in the bottom of the pan.
- Roll out the rest and about a third of the second piece.
- Cut thin, equal sized strips from the dough for the sides. (About 3-4 cm wide.)
- Place the strips into the sides of the pan overlapping them a bit with the bottom.
- Fill the crust with the filling and spread it well.
- Roll out the second piece of dough and cut out a circle.
- Place the dough on the filling and use a knife to fold the sides onto the top.
- Use a knife to cut the vents.
- Bake for 30 minutes.
Sauce
- Melt the butter and add in the flour mixing thoroughly with a fork.
- Stir and add in the milk gradually.
- When the sauce starts to thicken, mix in the dill, lemon juice, some salt and pepper.
- Let it simmer for about two minutes.
- Keep warm until serving.
Variations
If you have leftover dough, you can cut out shapes to place on the top as decorations.
You can make some salad to go with this pie.
The sauce is optional. The pie will taste good without it as well.
