Tourtiere a la ouananiche (lac st-jean salmon pie)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1 | medium | Onion, thinly sliced |
| 1 | large | Potato, peeled, thinly sliced |
| 1 | pounds | Ouananiche or salmon, cut into small pieces |
| Salt and ground white pepper | ||
| ¼ | cup | Milk |
| 2 | tablespoons | Light cream |
| ⅓ | cup | Water (approximate) |
| 1 | Egg, beaten with 1 Tb milk | |
| Pastry for double crust pie | ||
Directions
Servings: 6
Line a 9-inch pie plate with pastry. Heat butter in frying pan and saute onion until soft but not browned. Add potatoes, fish, salt, pepper, milk and cream; mix gently so as not to break up the pieces of fish. Arrange mixture evenly in the pastry shell. Gently stir in water; it should come halfway up the fish mixture. Cover with top crust, trim, crimping edge to seal. Cut a small hole in the centre.
Brush pastry with the beaten egg and milk.
Bake in a preheated 375 deg F oven to 45 to 50 minutes or until crust is browned.
Source: A Taste of Quebec by Julian Armstrong Posted by: Linda Davis
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