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
Q
Seafood pie recipe
Q