Salmon Pie/Pate Au Saumon

"In Quebec, this recipe is called Pate au Saumon- thus the french name. In English: Salmon Pie. The first time I tried a recipe similar to this, made by my mother-in-law, I didn't like it! Now, with my version, I can't get enough!"
 
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photo by Boomette photo by Boomette
photo by Boomette
Ready In:
1hr 30mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • Crust: mix 4 cups flour, baking soda, baking powder, and salt together in a medium to large mixing bowl.
  • Cut in the 1/2 cup of shortening with pastry cutter, two knives or a fork- until the mixture resembles coarse meal.
  • Add water to the mixture a little at a time, you can use a fork or you hands to mix the flour and water- until all is mixed and is slightly sticky.
  • Roll the dough out on a floured surface and knead until smooth.
  • Cut the dough in half and chill the 2 balls of dough until needed.
  • Filling:

  • While boiling (40 mins) or steaming (30-40 mins) the potatoes, drain and de-bone the salmon.
  • I personally don't like any bones, no matter how soft they are in my pie!
  • Once potatoes are done and you can insert a fork into them without resistance, drain water (if boiled) and with a hand mixer start to cream the potatoes.
  • Add the butter to the potatoes--as much or as little as you want--and cream together until the butter is melted and evenly distributed.
  • Add the milk a 1/2 cup at a time until the potatoes are smooth and creamy, but not too thin nor too thick.
  • Add the salmon chives, basil, salt and pepper and mix with the mixer or by hand.
  • Add enough salt that you can taste it through the potatoes sufficiently.
  • Roll out the first ball of dough large enough for the bottom and sides of a 13x9x2-inch pan.
  • Line the pan with dough and add mashed potato mixture evenly into the pan.
  • Roll out second ball of dough and place it on top of the filling; cut off excess dough and seal the edges of the pie.
  • Make incisions in the dough like this:/// or like this:+.
  • Bake for 40 minutes at 400°F or until browned on top and on bottom on the middle rack in the oven.
  • Serve right away--we like it with butter melted on top and salt and pepper.

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Reviews

  1. I would like to note I had to make two minor substitutions in this recipe, for lack of ingredients in my kitchen:<br/>-Used frozen salmon fillets instead of canned salmon (250g)<br/>-Used dried chives instead of fresh, only used 2 tbsp<br/>The recipe is a bit harder to replicate when I don't have weight measurements for things like the flour (used 500g) and potatoes (used 2.5 lb), but I think I eyeballed it pretty well. It came out delicious, especially the crust, and I will definitely make it again! But next time I think I'll use a little more than a cup of liquid for both the crust and the filling.<br/><br/>Thank you for the wonderful recipe.
     
  2. I made it in a pie plate so I used another recipe for the dough. For the filling I made half of it. But I used more salmon, almost 300 g. I kept the bone (that adds calcium). I omitted the basil, I wasn't too sure about that. It's very good that way. It's almost like the one my mother used to do. Thanks Amy :) Made for Bargain Basement tag game
     
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Tweaks

  1. I would like to note I had to make two minor substitutions in this recipe, for lack of ingredients in my kitchen:<br/>-Used frozen salmon fillets instead of canned salmon (250g)<br/>-Used dried chives instead of fresh, only used 2 tbsp<br/>The recipe is a bit harder to replicate when I don't have weight measurements for things like the flour (used 500g) and potatoes (used 2.5 lb), but I think I eyeballed it pretty well. It came out delicious, especially the crust, and I will definitely make it again! But next time I think I'll use a little more than a cup of liquid for both the crust and the filling.<br/><br/>Thank you for the wonderful recipe.
     

RECIPE SUBMITTED BY

I love to cook- but not for the fun of it. I cook with a purpose! And that is to cook great tasting food for anyone who comes to my table. I live in Canada now, but am a native of Florida. I love southern food, and european food. I am up for anything that tastes great! I am married to a french canadian and I have found a lot of great recipes from living here.
 
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