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Tourtiere a la Ouananiche (Lac St-Jean Salmon Pie)


Yield: 6 servings

2 tablespoon Butter
1 med Onion, thinly sliced
1 lg Potato, peeled, thinly sliced
1 lb Ouananiche or salmon, cut into small pieces
Salt and ground white pepper
1/4 cup Milk
2 tablespoon Light cream
1/3 cup Water (approximate)
1 Egg, beaten with 1 tablespoon milk
Pastry for double crust pie

Line a 9-inch pie plate with pastry. Heat butter in frying pan and sauté 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.




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