Quebec Salmon Pie
6 servings
40 minutes
Quebec's salmon pie is a dish steeped in the history and comfort of North American cuisine. Its roots trace back to the traditions of French settlers, blending the rich flavor of salmon with the lightness of mashed potatoes. The tender, golden-crisp pastry envelops the juicy fish, creating a harmony of textures and aromas. This is not just a pie—it's a memory of family dinners by the fireplace when cold Canadian evenings were filled with the warmth of home. A hint of spicy savory and a pinch of pepper add subtle zest, while recommended chili sauce or chutney enhances the flavor palette. The pie is served hot, allowing one to enjoy its depth and richness. It is perfect for a cozy dinner or festive gathering, delighting guests with its exquisite yet simple and heartfelt character.
1
Grease individual ceramic baking pots or a 22-centimeter deep baking dish.
2
Preheat the oven to 400°F (205 °C).
3
Drain the liquid from the can of salmon, chop its contents, and crush and grind the bones as well.
- Salmon: 400 g
4
Bones are rich in calcium, so they should not be discarded.
5
Combine the potatoes with all the other ingredients except for the salmon.
- Mashed potato: 300 g
- Onion: 2 heads
- Butter: 3 tablespoons
- Salt: 0.5 tablespoon
- Savory (summer savory): 1 stem
- Ground black pepper: pinch
6
Place half of the potato mixture at the bottom of the prepared pots or baking dish.
7
Place the salmon on top.
8
Spread the remaining potato mixture over the salmon.
9
Prepare enough dough, roll it out, and cover the pots or baking dish on top.
- Yeasted puff pastry: 1 piece
10
Cut holes for steam release.
11
Bake in the oven at 400 F (205 C) for 25-30 minutes or until hot bubbles and a golden-brown crust appear.
12
Serve with chili sauce or chutney.
