Salmon Pie (Québec Pâté au Saumon)

A favourite with our family, this French-Canadian dish has been passed down from many generations. It's a simple dish that can be served with a béchamel sauce. But, we generally just serve it with tartar sauce.

6 potatoes, peeled
1 small onion, minced
1 clove garlic, minced
1 Tbsp. butter
1 (5 or 7 oz) can red salmon, undrained
1 tsp. dried thyme
1 cup milk
2 (9") unbaked pie shells
kosher or sea salt
black pepper, freshly ground

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). Place an oven rack on the lower portion of the oven.

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.

In a medium saucepan, cook onions, garlic and butter over medium heat until vegetables become transparent in colour.

Add onion/garlic mixture, salmon and thyme to cooked potatoes. Mash all together with milk, adding just enough to bring about a mashed potato consistency. Spread evenly into pie shell.

Place second pie shell over top of salmon mixture. Cut slits into the upper shell, then pinch edges of both pie shells together.

Bake for 45 minutes.

Allow to cool for 5 minutes before serving.

Makes 8 servings.

Nutrition: Per Serving: 413 calories; protein 10g; carbohydrates 52.6g; fat 18.2g; cholesterol 19.3mg; sodium 387.5mg.