FRENCH-CANADIAN SALMON PIE
This recipe for salmon pie is a seaside version of the classic French Canadian meat pie. It is often served right along with meat pie on Christmas Eve and New Years Eve.
Provided by Grow a Good Life
Categories Main Course
Number Of Ingredients 18
Steps:
- In a large bowl, combine flour and salt. Cut in butter or lard until mixture is an even crumbly texture. Add cold water a tablespoon at a time and mix until dough comes together.
- Shape the dough into a disc, wrap, and chill in the refrigerator. While pastry is chilling, prepare filling.
- Wash and peel the potatoes. Cut into chunks and boil in a medium size pot of water until tender, about 12 minutes. Drain, mash the potatoes, and set aside.
- Melt the butter in a large skillet over medium heat. Add the onions, and sauté until they are softened, about 5 minutes.
- Add the 1/2-cup of water to the skillet.
- Season the salmon fillet with salt and pepper, and place it into the skillet skin side down.
- Spoon liquid and onions over the salmon, cover the skillet, and cook until the salmon is opaque, about 5 minutes. Turn off the heat and let the salmon cool slightly.
- Remove the skin and break the salmon into pieces. Add the salmon, onions, and poaching liquid to the mashed potatoes and mix to combine. Taste and adjust salt and pepper if needed.
- Preheat the oven to 400°F.
- On a lightly floured surface, divide dough in half and form two balls. Flatten one ball with your hands, and roll dough to about 12-inches in diameter, to fit a 9-inch pie pan.
- Place the pastry into the pie plate and add the salmon pie filling. Gently pat the filling down to remove any air spaces.
- Brush around the outer edge of the pastry with the beaten egg. Roll out the top pastry and place on top of the pie filling.
- Fold the top crust under the bottom crust and pinch the edges. Brush with egg wash and cut vent holes.
- Bake the salmon pie in a preheated oven for 30-35 minutes, or until the pastry is golden brown. While the salmon pie is baking, make the dill béchamel sauce.
- Melt the butter in a small saucepan over medium heat. Add the flour and whisk until smooth. Gradually add milk stirring constantly. When sauce begins to thicken, add the lemon juice, dill, and salt and pepper to taste. Simmer for 2 minutes. Keep warm until ready to serve.
- Remove the pie from oven and let it cool for at least 10 minutes before serving. Cut into pie wedges, drizzle with the dill sauce if desired, and serve warm.
- Yield: Makes 1 pie, about 8 servings.
Nutrition Facts : ServingSize 1 slice, Calories 350 kcal, Carbohydrate 43.9 g, Protein 8 g, Fat 16 g, SaturatedFat 10.2 g, Cholesterol 43 mg, Sodium 432 mg, Fiber 3.7 g, Sugar 3 g
QUEBEC SALMON PIE
Make and share this Quebec Salmon Pie recipe from Food.com.
Provided by Shirl J 831
Categories Canadian
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Grease individual casseroles or a nine-inch deep pie plate.
- preheat the oven to 400°F.
- Drain, flake and crush bones from can of salmon.
- Bones are loaded with calcium and should never be discarded.
- Combine potatoes and all other ingredients except salmon.
- Place half the potato mixture in bottom of prepared casseroles or pie plate.
- Cover with salmon.
- Top with remaining potato mixture.
- Prepare sufficient pastry, roll out and cover casserole or pie plate.
- Cut vents for steam to escape.
- Bake in 400 F oven for 25 to 30 minutes or until bubbly hot and crust is golden brown.
- Hint: Serve with chili sauce or chutney.
Nutrition Facts : Calories 373.7, Fat 19.4, SaturatedFat 7, Cholesterol 50.7, Sodium 720, Carbohydrate 30.4, Fiber 2.7, Sugar 1.9, Protein 18.7
RUSTIC SALMON PIE
Delicious and easy, great for a special occasion or even a week day dinner. The pastry on this is lushious! I used frozen butter and grated it, made it sooo flaky and delicious!! I think one could use almost any filling, I used pink salmon, probably the sockeye would have looked prettier. I'm sure a meat/chicken filling would work beautifully too. (from one of those little bakefest books, pullout from a magazine.)
Provided by Derf2440
Categories Savory Pies
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Pastry:.
- Combine flour, butter and salt in the bowl of a food processor fitted with a metal blade. Pulse until mixture resembles coarse crumbs. (I don't have a food processor, so I combined it as I would for scones, grated frozen butter into the flour and salt, and used a pastry cutter tool until it looked like crumbs).
- Beat egg with lemon juice, adding enough ice water to measure 1/3 cup; add to flour mixture and process (mix with a fork),until mixture begins to clump; form into a disk and chill. Preheat oven to 375f degrees.
- Roll pastry between two sheets of parchment paper, lightly floured, to about 1/4 inch thick. Remove top piece of parchment and slide the pastry onto a large baking sheet or pie plate.
- Filling:.
- Measure 1 tablespoon of cream and reserve.
- Stir mashed potatoes with salmon, cheese, remaining cream, onion, egg, lemon juice, dill, garlic, salt and pepper until well combined. Spoon salmon mixture into the centre of the prepared pastry round.
- Fold in the edges of the pastry, leaving the centre of the filling exposed; brush the crust with the reserved cream; bake for 50 minutes or until pastry is golden.
Nutrition Facts : Calories 408, Fat 25.4, SaturatedFat 14, Cholesterol 138.6, Sodium 581.5, Carbohydrate 24.5, Fiber 1.2, Sugar 0.9, Protein 20
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