Tourtiere A La Ouananiche (lac St-jean Salmon Pie)

Servings: 6
Ingredients:

2 tb Butter
1 md Onion, thinly sliced
1 lg Potato, peeled, thinly
-sliced
1 lb Ouananiche or salmon, cut
-into small pieces
Salt and ground white pepper
1/4 c  Milk
2 tb Light cream
1/3 c  Water (approximate)
1    Egg, beaten with 1 Tb milk
Pastry for double crust pie

Servings: 6

Line a 9-inch pie plate with pastry. Heat butter in frying pan and saute
onion until soft but not browned. Add potatoes, fish, salt, pepper, milk
and cream; mix gently so as not to break up the pieces of fish. Arrange
mixture evenly in the pastry shell. Gently stir in water; it should come
halfway up the fish mixture. Cover with top crust, trim, crimping edge to
seal. Cut a small hole in the centre. Brush pastry with the beaten egg
and milk.

Bake in a preheated 375 deg F oven to 45 to 50 minutes or until crust is
browned.

Source: A Taste of Quebec by Julian Armstrong
Posted by: Linda Davis

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