Salmon Pie

We’ve all grown up with traditions from our cultures. Sometimes there’s religion, a story, a historical event behind it, and other times, no one knows where, when or why it became a part of our lives. If I refer to my own culture which is Québécois, our origins are mostly from French settlers with a mix of aboriginals from different tribes along with Irish, English, Scottish, and other European countries. I believe that many of our dishes are from this assortment of different cultures mixed into one recipe… oh boy I can just see right now how “unpopular” my comment can be for some – relax it’s a food blog 😀!
 
Admitting it or not, most countries cannot proclaim that a recipe is entirely theirs because of the crusades. The mix of different countries 🌍 resulted in interesting flavorful traditions that each wants to claim as their own. Of course, I’m not stating that all our national dishes are unjustified and not ours. To summarize, there are some “dishes” where it can be very hard to track down their origin because they’re a combination of a few traditional recipes all together.
 
Today, I’m sharing a recipe that apparently originated in Québec… Salmon Pie! The reason why I’m not totally convinced is it’s a combination of two countries that claim its origin… Ireland and Canada 🍁. When I was in high school, a boy named Mike came over to our home. We had a project to do and although we were paired with two other kids, we decided that it would be done faster if we split it in half.
 
My mother was making a Salmon Pie 🐟🥧 and with the aroma floating in the air, Mike was intrigued with what was cooking in the oven. When he found out, he proudly said that this was one of his family’s traditional dishes… a great Irish recipe! My mother invited him to stay for dinner. During dinner, he explained that my mothers’ and his family’s dishes were quite different from each other. How different could a Salmon Pie be 🤔?
 
Later on, when I was living in Toronto, I went to an Irish pub and ordered a Salmon Pie 🐟🥧, something I hadn’t had for years. I was surprised to see how different it was. It resembled a Pâté Chinois or a Cottage Pie with salmon in it! When I got it, I realized what that boy Mike was saying about my mom’s Salmon Pie being unlike his family’s…
 
Irish or Québec in origin, I’m glad that after many years of not making it, I finally brought it back to my menu. It’s a quick and easy dish to put together. David never had it before and was surprised and happy with the results. My mother served it with a Béchamel Sauce aka White Sauce on top while I’m serving it simply with a side of steamed veggies or a fresh garden salad 🥗.
 
For those of you who are not too keen on eating fish, this is a great way to eat some without that “fishy” taste. It’s a simple recipe and yet quite delicious😋… so give it a try!
Bon Appétit! 🍽
 
Here are more tasty fish recipes for you to try…😀
– Cod au Gratin
– Pacific Coast Salmon on the BBQ
– Grilled Marlin Steaks
– Red Snapper en Papillote
– Grilled Fish Tacos
– Panko Breaded Fish Fillet
– Sole Almondine
and for even more tasty fish and seafood recipes 🐟🦞, click on this link… Recipe Category • Fish & Seafood
 

 
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Salmon Pie

This flavorful pie is an awesome way to eat salmon especially for those who don't like having it on its own...

5 from 3 votes

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Servings 1 9-inch pie

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Passive Time 0 minutes mins

Total Time 1 hour hr

Ingredients

  

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• 3 large russet potatoes, peeled and washed
• 1 large white onion, quartered and then halved
• 1 large carrot, peeled and ends cut off
• 1 large celery rib, washed and ends cut off tips & tricks
• coarse sea salt, as needed
• 2 cans (14 oz. each) pink salmon, drained
• 3 tbsp. butter tips & tricks
• 2 tbsp. fresh dill, chopped tips & tricks
• 1/2 tsp. Old Bay seasoning see Recipe
• freshly ground black pepper, to taste (I always use mixed peppercorns)
• 2 large green onions, chopped
• 2 tbsp. milk, or more if needed
• 2 large (9-inch) pie crusts see Recipe
• 1 egg wash (1 egg yolk mixed with 1 tbsp. milk)

Directions

 

• Preheat oven to 400ºF.
• Roughly cut potatoes, carrots, onions and celery. Place in a large pot filled with salty water and bring to a boil; cook for 15 minutes or until tender.
• Drain vegetables in a colander and transfer back to the pot. Add butter, dill, old bay seasoning, black pepper and green onions; mash until somewhat mixed.
• Add milk and mash again. Add salmon and stir until very well combined.
• Spoon mixture into a deep 9-inch pie plate lined with a pie crust; compact and level the mixture out with a spatula.
• Place a pie dough on top and seal the edges. Make incisions and brush an egg wash on top.
• Transfer to the preheated oven and bake for 30 minutes or until golden. Serve with Béchamel sauce

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