Recipe for Tourtiere A La Ouananiche (Lac St-Jean Salmon Pie)


2 tablespoon butter
1 medium onion, thinly sliced
1 large potato, peeled, thinly sliced
1 lb ouananiche or salmon, cut into smal; l pieces
1 salt and ground white pepper
1/4 cup milk
2 tablespoon light cream
1/3 cup water (approximate)
1 egg, beaten with 1 tb milk
1 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.

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