Tourtiere a la ouananiche (lac st-jean salmon pie)

Yield: 6 servings

Measure 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

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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