I don't know salmon pie....but I would omit the bottom and just do the puff paste top.
Linda C

That's what I am thinking:) Thanks!

Monique,
Could you please post this recipe? Thanks!

Tracey~

This is a very plain Québec dish~

But my friend loves it and buys it made at Première Moisson as a treat:) So I thought .. To just serve it to her..

Mine is my mom's recipe..Except hers called for 2 cans of salmon..bones included:) And mine will be made with fresh cooked salmon.. Well it was fresh..then I cooked it and froze it..

You just make the best creamiest mashed potatoes you can make..I boil my potatoes in stock w/ some garlic..

add the reg. butter and warmed milk..season..and add spring green onions that I have already sautéed..

You can add seafood seasoning..Old Bay..etc.. some add one can of cream of celery..I don't..

And put between 2 pie crusts and bake till golden..French Canadians often serve this w/ Ketchup..yes.. w/ ketchup..

It's a standard here..like shepard's pie:)

Not fancy..

I love making small ind ones in muffin tins.. and freezing them.. A bowl of youp and that in winter..Good lunch:)

Monique when I went to Montreal on business they served exactly this dish at the Queen Elizabeth Hotel, right above Gare Central. It was fabulous and I always had it sent to my room...in those days ladies didn't eat alone in the dining room LOL...and that wasn't that long ago!

Not getting it....you mix the salmon with the mashed potatoes? or layer it?
Sure different than I pictured!! I was thinking something like sliced cooked potatoes, layered with salmon, with a seasoned egg cream mix poured over all, topped with puff paste and baked...
Hmm?!
Linda C

You mix it all together Linda! My mom made her salmon croquettes this way too..Every Friday..we had to eat fish or pancakes:)

Sharon did they send up Ketchup?:)

What a cute story.

Moniqueb

Thanks for posting this, I am always looking for new recipes for fish. There are several recipes online for this pie.

Going to stock up on canned salmon.

:)

Merci pour le recette Moniqueb.

I lived in Rimouski for two years!

Monique ever since I read this post I have been craving Salmon pie so it's on the menu for one night this weekend. I'm going to go with your idea and use fresh salmon and puff pastry with no bottom crust!

Ohhhhhhhh ! Thx Monique-- I just love canned salmon-- and love having a new way to use it !

"I'm going to go with your idea and use fresh salmon and puff pastry with no bottom crust!"~Sharon..

I hope it works..Pour toi et moi!

Hope you like it ladies!

Thanks for posting this Monique! Do you happen to have one of your fabulous pictures to accompany the recipe?

Tracey

Tracey thank you for your kind words:) i will try and take a pic tomorrow night depends how famished they are and how much light!

I made the pie today..but ..it's not the same w/ the beauty of the puff:)That goes on tomorrow..

Love, Love, Love Canned Salmon!

Here in Texas, I never heard of Salmon Pie, but gonna try this one.
Gayle

Monique I made this for dinner tonight, Clive loved it! No pics at the cottage because of the low speed but I have to tell you it looked gorgeous in the lovely little scalloped edged casserole dish Deb sent me in a swap.

Thanks for reminding me of this very simple, yet elegant dish.

Chase..just came back to post..I will always make it like this too..Even got a note from my friend and hubby:)

Looked prettier than the other way.. and tasted great,no pic cause I was too busy! I only have it w/out the top!:)

I have a question. (thanks to AM) :)

I made the salmon pie, absolutely a keeper .. thanks Monique. My question is has anyone made this and frozen it ? Do you think it would freeze well ?

Now how in the heck did I miss this? It sounds like a nice alternative to those salmon patties I usually make from canned salmon.

Fresh salmon? Now that I just eat, there's never any left for pie. (grin)

Annie

What a wonderful idea with all kinds of possibilities.

I have jars and jars of home-canned salmon. This sounds perfect. Thanks so much for starting this thread.

Carol

Monique, I can see this as a Quebec winter dish for sure, since it seems rather stodgy to me. However..do you use equal parts salmon and the mashed potatoes or a different ratio?

And I love making small ind ones in muffin tins.. and freezing them. Do you bake first? or freeze, thaw and bake?

Maureen

Maureen I can assure this is not at all a stodgy dish and can't even imagine why one would equate the wonderful dishes of Quebec with the word stodgy.

Here is the recipe I basically followed but did not use a pie crust. Instead I used puff pastry. I would serve this to company in a heart beat!

Salmon Pie

2 (8-ounce) salmon fillets
Salt and freshly ground white pepper
3 Cup court bouillon
1 Tbl olive oil
1 Cup finely chopped onions
1 Tbl chopped garlic
1 Tbl finely chopped fresh parsley
2 Cup mashed potatoes
1 egg
1/2 Cup heavy cream
Preheat the oven to 350 degrees F.~

Season the salmon with salt and white pepper. In a saute pan, add the court bouillon and bring to a simmer. Add the salmon and poach for 6 to 8 minutes. Allow the salmon to cool in the water until tepid. Remove the salmon from the pan and discard the liquid. Flake the salmon into a mixing bowl.In another saute pan, heat the oil. When the oil is hot, add the onions.
Season the onions with salt and white pepper. Saute for 2 minutes.

Remove from the heat and stir in the garlic and parsley. Add the Sauteed mixture to the salmon. Mix thoroughly. Add the potatoes, egg, and cream. Mix well. Season the mixture with salt and pepper.

I did not use a regular crust but rather topped with a puff pastry.

*******Cut the pie dough into 2 halves. Lightly dust the surface with flour. Roll out each half of dough to 12-inches in diameter and about 1/8-inch thick. Fold one circle of dough into fourths. Carefully lift the dough and place in a 10-inch deep-dish pie pan. Unfold the pie dough and spoon the salmon mixture into the pie shell. Place the second round of dough over the salmon mixture. Using a sharp knife, cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. Bake the pie for 25 to 30 minutes or until golden brown.

Note: Can sub a nice white sauce for egg and cream. Top with puff pastry

I actually had to look up the def.of stodgy:)

I had heard of people..being called stodgy and tried to equate what I believed it could mean associated with food..

No..not stodgy..
I guess I would compare it to..a Steak and Kidney pie.. for people who love steak and kidney pies:)
Or tourtière..or sheperd's pies... classic little regional dishes packed with flavor and comfort.

Sharon..I pasted your recipe..you have such a flair~

Try one M..you may like them!

When I have made the small ones..they were w/ a short/pie crust..top and bottom..and I do bake them first and freeze:)

Warm in the oven and they are perfect..The Puff Pastry one..my fav now..I just don't know..I'm really not good at setting precedences..or food jurisprudence..
I am quite a novice actually compared to most of all of you.