Quebec Salmon Pie
From pat2me 16 years ago
- 30 minutes to make
- Serves 16
Seeing Lor's Tourtiere reminded me of this other pie our city's Canadian population favors. I found this online years ago. It's from a lady that gave her name as Dina from Quebec. My husband loves it. This recipe makes 2 pies, one to freeze or make 1/2 the recipe and just make one pie.
Ingredients
- Ingredients shopping list
- 4 thick slices salmon shopping list
- 6 to 8 potatoes, peeled and diced shopping list
- 4 unbaked pastry pie shells shopping list
- Court-Bouillon shopping list
- 1 onion, diced shopping list
- 4 cups [1 L] water shopping list
- salt and pepper, to taste shopping list
- Mixed Italian spices, to taste shopping list
- 1 tablespoon [15 mL] oil shopping list
- parsley flakes shopping list
- Few bay leaves shopping list
- white sauce shopping list
- 4 tablespoons [60 mL] butter shopping list
- 4 tablespoons [60 mL] flour shopping list
- 2 cups [500 mL] milk shopping list
- salt and pepper, to taste shopping list
How to make it
- Bring all court-bouillon ingredients to a boil.
- Simmer salmon slices into court-bouillon for 10 minutes.
- Drain salmon slices, reserving court-bouillon.
- Boil potato dices into court-bouillon for approximately 12 minutes.
- Prepare white sauce.
- White Sauce
- Melt butter; mix in flour, stirring for a few minutes.
- Pour in milk, stirring.
- Cook over medium heat, stirring until thick; salt and pepper.
- Remove bones from salmon slices, break-up salmon meat.
- Crush boiled potatoes.
- Mix together white sauce, crushed potatoes and broken-up salmon meat.
- Line 2 pie plates with pastry shells; evenly fill each pie with salmon mixture and top with remaining pie shells.
- Bake pies into a preheated 475°F [246°C] oven for 20 to 30 minutes.
People Who Like This Dish 5
- Mamabear60 Nowhere, Us
- lor Toronto, Canada
- badboyj555 Toronto, CA
- texalp Dallas, TX
- clbacon Birmingham, AL
- pat2me Nashua, NH
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lor
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" It was excellent "