Prep 30 mins
Cook 1 hr
Mom always made this for our birthday's since it was everyone's favorite dinner. Like Emeril, our heritage is French Canadian, and after testing both his recipe and ours, my family agrees that our recipe has more salmon flavor due to the canned salmon.
- 5 medium boiling potatoes, like yukon gold
- 3 tablespoons butter
- 1⁄3 cup milk
- 1 medium onion
- 1 (14 3/4 ounce) can sockeye salmon
- 1 egg
- 1⁄8 teaspoon ground ginger
- 1 pastry for double crust 10 inch pie
- Wash, peel and half potatoes. Place in a 3 quart saucepan, barely cover the potatoes with water, place cover on the pan and bring to a boil. Reduce heat to low and simmer for 30 minutes.
- While the potatoes are cooking, clean the canned salmon by removing any bones and skin. Reserve 1 tablespoon of the juice from the salmon. Mince onion very fine and prepare pie plate by placing bottom crust in plate.
- When the potatoes are done, drain water from the pan, add the butter, onion, ginger and the reserved juice from the salmon. Mash well, then use electric hand mixer if preferred. Add cleaned salmon, beat well then finally add the egg beating one last time.
- Transfer filling to prepared pie plate, cover with top crust. Cut 5 or 6 vent holes in the top of the crust. If desired, pat top crust with half and half or butter. Bake in preheated 400°F oven for 50-60 minutes. Enjoy!
It was good but different. The recipre calls for milk but did not say when to add.
This is fantastic! My family loves this recipe. I would recommend this to everybody. The filling is smooth, the crust is flaky. For the kids, I recommend slicing the piece of pie horizontally so that both crust are down on the dish and the salmon side is up. Place American cheese on top of the salmon, it will melt and the kids will love it!