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Canadian Salmon Pie

Salmon Recipes

Bumble Bee Recipes - Canadian Salmon Pie

Canadian Salmon Pie



Based on the French Canadian meat pie called tourtiere, this hearty seafood pie holds a moist filling of shredded cooked potato, salmon, and sauteed onion. You can make the tender egg pastry a day ahead, if you like.

Prep Time: 60-90 minutes
Servings: Serves 8

Ingredients

1 can (14.75 oz) Salmon, drained and flaked (remove skin & bones as desired)

1 (8 oz) medium russet potato, scrubbed, boiled, peeled & shredded or use frozen hash brown shredded potatoes

2 tablespoons butter

1 medium onion, chopped

3 tablespoons milk

1 1/2 tablespoons minced fresh dill or 1/2 tablespoon dry dill weed

1/4 teaspoon ground black pepper

Tender Pastry recipe (below) or refrigerated prepared pastry crust



Tender Pastry Recipe:

2 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon sugar

1/2 cup solid vegetable shortening

3 tablespoons butter or margarine

1 large fresh egg yolk, beaten

1 teaspoon vinegar

2 tablespoons water


Directions

Preheat oven at 450°F. Prepare boiled potato and cool. Peel and shred potato or use frozen prepared hash brown (thaw). In skillet, cook onion in butter until tender (about 5 minutes). Stir in salmon, potatoes, milk, dill, and black pepper. Lay prepared pastry sheet in 9″ pie plate. Pour salmon potato mixture into pie. Top with second layer of prepared pastry, press edges to seal at edge of plate. Use a fork or your fingers to form a pie crust rim on edge of pie plate sealing edges. Make three slits (about 1 – 2″ each) in top of crust to allow steam to vent while baking. Bake pie on lowest rack for 35 minutes or until crust is golden brown. Let stand for about 10 minutes before cutting.

Tender Pastry Recipe Directions:

In a large bowl, combine flour, salt and sugar. Add solid shortening and butter cutting with your fingers or a pastry knife until mixture resembles crumbs. Using a fork, stir in beaten yolk, vinegar and cold water. Stir until dough is evenly moistened and holds together. Roll dough into a ball then divide in half. Wrap each half in plastic wrap and refrigerate for 1 hour. Roll out each ball of dough on a lightly floured surface to a 10 – 11 inch circle. Place in 9″ pie plate for top and bottom crusts according to above recipe.


Nutrition Information

For one serving (159g) - Calories 400(from Fat 200), Fat 23g (Saturated 10g), Trans Fat 0g, Cholesterol 85mg, Sodium 380mg, Total Carbohydrate 32g, Fiber 2g, Sugars 2g, Protein 13g.

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