Quebec Salmon Pie
1 can (15 1/2-oz) salmon
2 1/2 to 3 cups (625 to 750 mL) mashed potatoes
1/2 cup (125 mL) finely chopped onion
3 tbsp (45 mL) butter
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) savory
Pinch of pepper
Single pastry for 9-inch pie
Grease individual casseroles or a nine-inch deep pie plate.
preheat the oven to 400F.
Drain, flake and crush bones from can of salmon. Bones are
loaded with calcium and should never be discarded.
Combine potatoes and all other ingredients except salmon. Place
half the potato mixture in bottom of prepared casseroles or pie
plate. Cover with salmon. Top with remaining potato mixture.
Prepare sufficient pastry, roll out and cover casserole or pie
plate. Cut vents for steam to escape.
Bake in 400 F oven for 25 to 30 minutes or until bubbly hot and
crust is golden brown. Hint: Serve with chili sauce or chutney.
Makes 6 servings
Nutrition per serving: 270 calories; 13 g fat; 17 g protein; 22
g carbohydrates; 0 g fibre