"A favorite with our family, this French-Canadian dish has been passed down from many generations. It's a simple dish that can be served with a bechamel sauce. If you like salmon you will enjoy this pie." — MACKENZIE
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1 (6 ounce) can
red salmon, undrained
2 (9 inch)
unbaked pie shells
1 to taste
salt and pepper
I love salmon pie! BUt I didn't want the extra fat from the crust. So I added some bread crumbs and some chopped parsley and I baked it as a loaf. I left out the thyme and I used fresh salmon instead of the can. Served it with a bechamel sauce and steamed broccoli. It was FANTASTIC!! I didn't even miss the crust and I liked it even better since it wasn't so heavy.
I broiled up some fresh salmon for this recipe. I thought my potatoes were small, but I only used 4 of them. I used fresh sage since I had it. It reminds me of a potato knish. p.s.(While baking this, I separately baked the potato skins in butter, added cheese and salmon and salt
browned it and served with sour cream for an appetizer!)
Being French Canadian, I am very familiar with Salmon Pie. My mother however often used 2 cans of Tuna instead of Salmon and aslo added the juice from the can with half the amount of milk. I loved this pie on its second day-- re heat and add butter under the crust... amazing.
I've made other recipes for salmon pie and liked them but this is the way my french mom and her mom always made them. My potatoes were large so I used three and completely omitted the milk. I used the juice from the 14.5 oz. can of RED, (please use red!)salmon to mash the potatoes then mixed in the rest of the ingredients. Excellent flavor. Thanks Louise!
My mom and my memere used to make this! I don't use the spices since they didn't either, and it is important to use red canned salmon.
I enjoy simple delicious food and this was very good in my opinion. I used a 14 ounce can of pink salmon instead of red, and made a homemade crust with Butter Flavor Crisco. My 9 year old son and 11 year old daughter loved this recipe and so did I, thank you Louise.
My huband and I thought this was wonderful, especially served with Holly's Bechamel Sauce from this site. I didn't have potatoes, but substituted 1 cup of precooked rice blended in the food processor and it still worked well, a sign of a great recipe!
I made this dish for my supper club and used a can of Alaskan smoked salmon and the recipe for Holly's Bechamel Sauce. It was divine!
* Percent Daily Values are based on a 2,000 calorie diet.
Salmon and Potato Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 164
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