By Gabrielle Hungate a recent ASU nutrition student
This recipe is a traditional holiday tradition, along with meat pie that you will see at many New England tables. To many that did not grow up on this, it does not seem like a treat that you would reach for around the holidays, but in a French-Canadian household, there is one at every table. There are variety of ways to make it, and canned salmon or fresh salmon can be used. I am attaching the most traditional recipes that was made multiple times a year in my home.
Ingredients
3 ½ cups warm mash potatoes (prepared without milk and butter
1 onion finely chopped
1/3 cup milk
½ tsp celery seed
½ tsp garlic salt
¼ tsp pepper
1 can of drained and deboned salmon
2 teaspoons fresh parsley
Pastry for double crust pie
1 tablespoon water
- In a bowl combine potatoes, onion, milk, celery seed, garlic powder, salt and pepper to taste
- Stir in salmon and parsley
- Line a 9-inch pie plate with bottom pastry and trim the edges
- Spread salmon mixture into crust
- Roll the remaining pie crust on top and place over filling
- Trim and seal the edges and cut silts
- Beat egg and water and brush over pastry
- Bake at 350 degrees for 40-50 minutes or until crust is golden