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

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Title: Tourtiere a la Ouananiche (Lac St-Jean Salmon Pie)
Categories: Ethnic, Fish/sea
Yield: 6 servings

2 tb Butter Salt and ground white
pepper
1 md Onion, thinly sliced 1/4 c Milk
1 lg Potato, peeled, thinly 2 tb Light cream
-sliced 1/3 c Water (approximate)
1 lb Ouananiche or salmon, cut 1 Egg, beaten with 1 Tb milk
-into small pieces 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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