Recipe by Amy Duchesne
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!
Top Review by biancatlover
I would like to note I had to make two minor substitutions in this recipe, for lack of ingredients in my kitchen:
-Used frozen salmon fillets instead of canned salmon (250g)
-Used dried chives instead of fresh, only used 2 tbsp
The recipe is a bit harder to replicate when I don't have weight measurements for things like the flour (used 500g) and potatoes (used 2.5 lb), but I think I eyeballed it pretty well. It came out delicious, especially the crust, and I will definitely make it again! But next time I think I'll use a little more than a cup of liquid for both the crust and the filling.
Thank you for the wonderful recipe.
- 946.36 ml all-purpose flour
- 9.85 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 118.29 ml shortening or 118.29 ml pure lard
- 236.59 ml water
- 236.59 ml flour (to roll out dough)
- 213 g can salmon, drained and de-boned
- 8-10 small potatoes (boiled or steamed)
- 59.14-118.29 ml butter or 59.14-118.29 ml margarine
- 236.59 ml milk or 236.59 ml cream or 236.59 ml evaporated milk or 236.59 ml water
- 59.14 ml fresh chives, finely chopped
- 9.85 ml dried basil
- salt and pepper
Directions See How It's Made
- 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.
- 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.