This rustic Tourtiere A La Ouananiche is a comforting Quebecois classic that transforms tender salmon into a rich, creamy pie. Unlike the traditional meat-based tourtire, this version uses delicate Ouananiche (or any white fish or salmon) combined with thinly sliced potatoes and sweet onions. The filling is enriched with milk and cream, creating a velvety texture that holds the fish in place without breaking it apart. Encased in a flaky double-crust pastry, it bakes until golden and aromatic. Its a hearty, satisfying main course perfect for family dinners or special gatherings, offering a unique twist on the classic fish pie with deep cultural roots in Lac St-Jean cuisine.
Tourtiere A La Ouananiche (Lac St-Jean Salmon
Description
This rustic Tourtiere A La Ouananiche is a comforting Quebecois classic that transforms tender salmon into a rich, creamy pie. Unlike the traditional meat-based tourtire, this version uses delicate Ouananiche (or any white fish or salmon) combined with thinly sliced potatoes and sweet onions. The filling is enriched with milk and cream, creating a velvety texture that holds the fish in place without breaking it apart. Encased in a flaky double-crust pastry, it bakes until golden and aromatic. Its a hearty, satisfying main course perfect for family dinners or special gatherings, offering a unique twist on the classic fish pie with deep cultural roots in Lac St-Jean cuisine.Ingredients
Directions
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Preheat oven to 375F (190C).
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Cut the salmon into small, bite-sized pieces.
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Line a 9-inch pie plate with half of the pastry dough.
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Heat butter in a frying pan over medium heat.
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Saut the thinly sliced onion until soft but not browned.
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Add the thinly sliced potatoes to the pan.
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Gently add the fish pieces, salt, pepper, milk, and cream.
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Mix gently to combine ingredients without breaking up the fish.
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Arrange the mixture evenly in the pastry-lined pie shell.
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Stir in the water gently; it should come halfway up the fish mixture.
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Cover with the remaining top crust.
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Trim and crimp the edges to seal the pie.
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Cut a small hole in the center of the top crust to allow steam to escape.
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Brush the pastry with the beaten egg and milk mixture.
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Bake for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbly.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 83.0kcal
- % Daily Value *
- Total Fat 6.1g10%
- Saturated Fat 3.8g19%
- Cholesterol 16.1mg6%
- Sodium 50.7mg3%
- Total Carbohydrate 6.6g3%
- Dietary Fiber 1.0g4%
- Sugars 1.3g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
