Salmon Pie

This dish is excellent when served with an egg and Béchamel sauce.
Ingredients
Salmon Mash
- 12 oz (350 g) of potatoes
- 7½ oz (215 g) of canned Sockeye Salmon
- ½ finely chopped onion (approx 35 g)
- 2 cloves of crushed garlic (approx 10 g)
- 2 tablespoon (30 g) of butter (halved)
- ¼ teaspoon (1.25 g) of cumin
- 1/3rd cup (80 ml) of milk
- Salt to taste
- Pepper to taste
Crust
- Pie crust 9” (23cm)
Egg Béchamel Sauce
- 4 large eggs
- ½ onion (approx 35 g)
- 3 tablespoons (45 g) of butter
- 2 tablespoons (30 g) of flour
- 2 cups (475 ml) of milk
- Nutmeg to taste
- Salt to taste
- Pepper to taste
Preparation
Salmon Pie
- Pre-heat oven to 350°F (175°C)
- Peel and dice potatoes then boil until they break apart by pressing against the side. Drain when ready.
- Sauté onions and garlic in butter and cumin. Drain then set aside.
- Open can of salmon and debone (if necessary).
- Place potatoes, onions, garlic and salmon in a bowl. Mash contents and add butter, milk, salt and pepper until mash is creamy and smooth.
- Place into pie crust then cover with crust. Make sure you cut a small hole near the centre of the pie.
- Place in the oven for 25 to 30 minutes or until crust is a golden brown.
Egg Béchamel Sauce
- Hard boil 4 eggs, remove shell, chop then set aside.
- Melt butter at medium-high to sauté onions.
- Add in flour then whisk until you have a consistent finish.
- Pour in milk slowly while stirring. Continue stirring for about 5 to 7 minutes or until sauce thickens.
- Add in seasoning to taste and eggs. Sauce is ready to serve.
Pâté au Saumon by Evelyn Chartres is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
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