This Tourtiere A La Ouananiche is a comforting homage to Quebecois cuisine, blending the delicate flavor of Ouananiche salmon with hearty potatoes and sweet onions. The filling is bound with a rich mixture of milk and light cream, creating a luxurious texture that contrasts beautifully with the flaky double pastry crust. Unlike traditional meat pies, this seafood variation offers a lighter yet deeply satisfying experience, perfect for a special family dinner or a cozy weekend meal. The subtle seasoning of salt and white pepper allows the natural taste of the fish to shine, while the baked crust provides a warm, buttery finish. It&# 226;ÂÂs a rustic, elegant dish that brings the flavors of Lac St-Jean straight to your table, offering a unique twist on the classic tourtiere.
Tourtiere A La Ouananiche (Lac St-Jean Salmon Pie
Description
This Tourtiere A La Ouananiche is a comforting homage to Quebecois cuisine, blending the delicate flavor of Ouananiche salmon with hearty potatoes and sweet onions. The filling is bound with a rich mixture of milk and light cream, creating a luxurious texture that contrasts beautifully with the flaky double pastry crust. Unlike traditional meat pies, this seafood variation offers a lighter yet deeply satisfying experience, perfect for a special family dinner or a cozy weekend meal. The subtle seasoning of salt and white pepper allows the natural taste of the fish to shine, while the baked crust provides a warm, buttery finish. It&# 226;ÂÂs a rustic, elegant dish that brings the flavors of Lac St-Jean straight to your table, offering a unique twist on the classic tourtiere.Ingredients
Directions
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Preheat oven to 375 degrees F (190 degrees C).
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Line a 9-inch pie plate with the bottom layer of pastry, pressing it gently into the edges.
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Heat butter in a frying pan over medium heat and sauté the thinly sliced onion until soft but not browned.
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Cut the salmon into small pieces and peel and thinly slice the potato.
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Add the salmon, potato slices, salt, ground white pepper, milk, and light cream to the pan with the onions.
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Mix gently to combine, being careful not to break up the pieces of fish.
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Arrange the mixture evenly into the prepared pastry shell.
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Pour approximately 1/3 cup of water into the pie, ensuring it comes halfway up the fish mixture.
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Cover with the top crust, trimming excess pastry and crimping the edges 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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Brush the top pastry with the beaten egg and milk mixture for a golden finish.
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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.
