← All recipes

Tourtiere a la Ouananiche (Lac St-Jean Salmon Pie)

Tourtiere a la Ouananiche (Lac St-Jean Salmon Pie) comes together with Butter Salt And Ground White Pepper, Md Onion, and Lg Potato. Serves 6. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 tbsp
• 1
• 1

Method (preview)

1. 1

   Sliced 1/3 c Water (approximate)

2. 2

   1 lb Ouananiche or salmon, cut 1 Egg, beaten with 1 Tb milk

3. 3

   Into small pieces Pastry for double crust pie

4. 4

   Servings: 6

5. 5

   Line a 9-inch pie plate with pastry.

6. 6

   Heat butter in frying pan and saute onion until soft but not browned.

7. 7

   Add potatoes, fish, salt, pepper, milk and cream; mix gently so as not to break up the pieces of fish.

8. 8

   Arrange mixture evenly in the pastry shell.

9. 9

   Gently stir in water; it should come halfway up the fish mixture.

10. 10

    Cover with top crust, trim, crimping edge to seal.

11. 11

    Cut a small hole in the centre.

12. 12

    Brush pastry with the beaten egg and milk.

13. 13

    Bake in a preheated 375 deg F oven to 45 to 50 minutes or until crust is browned.