This traditional Lac St-Jean salmon pie is a comforting masterpiece of Quebecois cuisine. The filling combines tender ouananiche (Arctic char) or salmon with thinly sliced potatoes, caramelized onions, and a rich cream sauce. The savory flavors are enhanced by white pepper and butter, creating a smooth, aromatic experience. The flaky double crust seals in the moisture, resulting in a dish that is both elegant and deeply satisfying. Perfect for a special family dinner or a cozy winter meal, this pie brings rustic charm and home-style warmth to your table. It is simple to assemble yet impressive enough for guests, offering a delicious twist on classic pot pie recipes.
Tourtiere A La Ouananiche (Lac St-Jean Salmon Pie
Description
This traditional Lac St-Jean salmon pie is a comforting masterpiece of Quebecois cuisine. The filling combines tender ouananiche (Arctic char) or salmon with thinly sliced potatoes, caramelized onions, and a rich cream sauce. The savory flavors are enhanced by white pepper and butter, creating a smooth, aromatic experience. The flaky double crust seals in the moisture, resulting in a dish that is both elegant and deeply satisfying. Perfect for a special family dinner or a cozy winter meal, this pie brings rustic charm and home-style warmth to your table. It is simple to assemble yet impressive enough for guests, offering a delicious twist on classic pot pie recipes.Ingredients
Directions
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Preheat oven to 375ðF (190ðC).
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Line a 9-inch pie plate with the bottom half of the pastry crust.
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Cut the salmon or ouananiche into small bite-sized pieces.
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In a frying pan, melt the butter over medium heat.
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Add the thinly sliced onion and sauté until soft but not browned.
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Add the thinly sliced peeled potato, fish pieces, salt, white pepper, milk, and light cream to the pan.
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Gently mix the ingredients together, being careful not to break up the fish pieces.
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Transfer the mixture evenly into the prepared pastry-lined pie plate.
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Gently stir in approximately 1/3 cup of water until the liquid comes halfway up the fish mixture.
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Cover with the top pastry crust, trim the edges, and crimp to seal.
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Cut a small hole in the center of the top crust to allow steam to escape.
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Beat one egg with 1 tablespoon of milk and brush over the top pastry.
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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.
