There are two savory pies traditionally served by French-Canadian families over the winter holidays. Both contain potatoes and onion: one featuring salmon; the other, meat. Both are comfort food to-the-max.
The French-Canadian side of my family made the meat version, also called tourtiere. But the founding family and namesake of the clam-cake-making Huot’s of Saco, Maine, favors the salmon. They made and sold it Fridays for as long as they owned the seasonal summer restaurant. Here’s a recipe from The Great Clam Cake and Fritter Guide so you can enjoy it in its traditional Christmas/New Year’s time frame.
For the pie:
- 3 cups mashed potatoes (from about 2 pounds potato)
- 1 medium onion, finely chopped
- 2 tablespoons butter
- 1/4 cup milk, 2 tablespoons reserved
- 1/2 teaspoon celery salt
- 1/2 teaspoon garlic salt
- 1/2 teaspoon salt
- 14 to 15-ounces of salmon, either canned or cooked from fresh, minus bones, skin and liquid
- 2 tablespoons fresh parsley, minced
- 2 (9-inch) pie crust, top and bottom, store-bought or homemade
For the sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup milk
- 2 tablespoons lemon juice
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
For the pie: Preheat oven to 350 degrees F. In a large bowl combine the mashed potatoes, onion, butter, all but 2 tablespoons of the milk and the three salts. Flake the salmon with a fork then blend into the potato mixture along with the parsley.
Line a 9-inch pie plate with one crust and trim the edges. Fill the shell with the salmon mixture. Cover with top crust and seal and flute edges. Vent the top crust with slits, then brush it with the remaining milk. Cook for 25 to 35 minutes or until crust is golden brown.
For the sauce: Melt the butter in a small saucepan over medium heat. Add the flour and whisk until smooth. Gradually add the milk while stirring constantly. When the sauce begins to thicken, add the lemon juice, dill and salt and pepper to taste. Keep warm until ready to serve. Drizzle over pie.
Yield: 8 servings
Photo from Quebec’s Cafe Ricardo