Quebec Salmon Pie
Transport your taste buds to the heart of French Canada with this comforting Quebec Salmon Pie, a classic dish that celebrates simplicity and tradition. This savory pie combines tender flaked salmon—whether fresh or canned—with creamy mashed russet potatoes, aromatic sautéed onions, and the delicate herbal notes of dried thyme and savory. Encased in a buttery, golden pie crust, this dish is beautifully crisp on the outside and irresistibly hearty on the inside. Perfect for family dinners or cozy gatherings, this recipe balances a flaky texture with a rich, flavorful filling. Ready in just over an hour, it’s an easy yet elegant option that pairs wonderfully with a crisp green salad or steamed vegetables. Try this traditional salmon pie today, and savor a slice of Quebecois comfort food at its finest!
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Recipe Information
Ingredients
- 500 grams salmon fillet (fresh or canned, skinless)
- 500 grams russet potatoes
- 30 grams unsalted butter
- 1 medium onion, finely chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried savory
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 500 grams pie dough (store-bought or homemade)
- 1 large egg, beaten (for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
If using fresh salmon, cook it by steaming or poaching until just done, then flake it into small pieces using a fork. If using canned salmon, drain it well and remove any skin or bones.
Peel the potatoes and cut them into chunks. Boil them in salted water until tender, about 15-20 minutes. Drain and mash the potatoes until smooth but firm. Avoid adding milk or butter to keep the mixture dry.
In a skillet over medium heat, melt the unsalted butter. Add the chopped onion and cook until softened and translucent, about 5 minutes.
In a large bowl, combine the flaked salmon, mashed potatoes, cooked onions, dried thyme, dried savory, salt, and black pepper. Mix until well incorporated.
Divide the pie dough into two portions—one slightly larger than the other. Roll out the larger portion on a floured surface to fit your 9-inch pie dish. Carefully transfer it into the dish, pressing it into the edges.
Fill the pie shell with the salmon and potato mixture, spreading it out evenly.
Roll out the smaller portion of dough to create the top crust. Place it over the filling and seal the edges by pinching or crimping with a fork. Trim any excess dough.
Cut a few small slits on the top crust to allow steam to escape. Brush the crust with the beaten egg for a golden finish.
Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and crisp.
Let the pie rest for 10 minutes before slicing. Serve warm with a side of green vegetables or a simple salad.
Nutrition Facts
Calories |
3857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.8 g | 283% | |
| Saturated Fat | 82.1 g | 410% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 667 mg | 222% | |
| Sodium | 4305 mg | 187% | |
| Total Carbohydrate | 322.4 g | 117% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 20.7 g | ||
| Protein | 157.4 g | 315% | |
| Vitamin D | 72.3 mcg | 361% | |
| Calcium | 257 mg | 20% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 5132 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
