Salmon Pie/Pate Au Saumon

Submitted 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!"

 

• Ready In: 1hr 30mins
• Ingredients: 14
• Serves: 6

ingredients

• Crust

• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup shortening or 1/2 cup pure lard
• 1 cup water
• 1 cup flour (to roll out dough)

• Filling

• 1 (213 g) can salmon, drained and de-boned
• 8 -10 small potatoes (boiled or steamed)
• 1⁄4 - 1⁄2 cup butter or 1/4-1/2 cup margarine
• 1 1 cup evaporated milk or 1 cup water
• 1⁄4 cup fresh chives, finely chopped
• 2 teaspoons dried basil
• salt and pepper

directions

1. Crust: mix 4 cups flour, baking soda, baking powder, and salt together in a medium to large mixing bowl.
2. Cut in the 1/2 cup of shortening with pastry cutter, two knives or a fork- until the mixture resembles coarse meal.
3. 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.
4. Roll the dough out on a floured surface and knead until smooth.
5. Cut the dough in half and chill the 2 balls of dough until needed.

6. Filling:

7. While boiling (40 mins) or steaming (30-40 mins) the potatoes, drain and de-bone the salmon.
8. I personally don't like any bones, no matter how soft they are in my pie!
9. 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.
10. 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.
11. Add the milk a 1/2 cup at a time until the potatoes are smooth and creamy, but not too thin nor too thick.
12. Add the salmon chives, basil, salt and pepper and mix with the mixer or by hand.
13. Add enough salt that you can taste it through the potatoes sufficiently.
14. Roll out the first ball of dough large enough for the bottom and sides of a 13x9x2-inch pan.
15. Line the pan with dough and add mashed potato mixture evenly into the pan.
16. 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.
17. Make incisions in the dough like this:/// or like this:+.
18. Bake for 40 minutes at 400°F or until browned on top and on bottom on the middle rack in the oven.
19. Serve right away--we like it with butter melted on top and salt and pepper.

Reviews

[biancatlover]

I would like to note I had to make two minor substitutions in this recipe, for lack of ingredients in my kitchen:<br/>-Used frozen salmon fillets instead of canned salmon (250g)<br/>-Used dried chives instead of fresh, only used 2 tbsp<br/>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.<br/><br/>Thank you for the wonderful recipe.

 

[Boomette]

I made it in a pie plate so I used another recipe for the dough. For the filling I made half of it. But I used more salmon, almost 300 g. I kept the bone (that adds calcium). I omitted the basil, I wasn't too sure about that. It's very good that way. It's almost like the one my mother used to do. Thanks Amy :) Made for Bargain Basement tag game