Traditional Salmon Pie is a delightful and hearty dish that brings together tender salmon, creamy potatoes, and a rich lemon dill béchamel sauce. Encased in a buttery, flaky pie crust, this French-Canadian classic is perfect for a comforting meal that impresses.
Ingredients
- Pie Pastry
- 2 cups of all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup butter or lard
- 6-7 tablespoons cold water
- 1 beaten egg (for brushing)
- Salmon Filling
- 2 pounds russet potatoes (about 6 medium)
- 2 tablespoons unsalted butter
- 1/4 cup chopped onions
- 1/2 cup water
- 1 pound salmon fillet, pin bones removed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Lemon Dill Béchamel Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup milk
- 2 tablespoons lemon juice
- 1 tablespoon of finely chopped fresh dill (or 1 teaspoon of dried dill)
- Salt and pepper to taste
Instructions
Prepare the Pie Pastry
- Mix Dry Ingredients: In a large bowl, combine 2 cups of flour and 1/2 teaspoon of salt.
- Blend the Fat: Combine the flour with cold butter or lard, using a pastry cutter or your fingertips to mix until it forms a coarse, crumb-like texture.
- Add Water: Gradually add 6-7 tablespoons of cold water, one tablespoon at a time, until the dough comes together.
- Chill Dough: Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Salmon Filling
- Cook the Potatoes: Peel and cut the potatoes into chunks. Boil them in salted water until they are soft, which takes about 15-20 minutes. Drain the potatoes, then mash them with 2 tablespoons of unsalted butter.
- Cook Onions: In a skillet, sauté the chopped onions in 1/2 cup of water until soft and translucent.
- Cook Salmon: Add the salmon fillet to the skillet with the onions, season with salt and pepper, and cook until the salmon is opaque and flakes easily.
- Combine Filling: Flake the cooked salmon and mix with the mashed potatoes and onions.Prepare the Lemon Dill Béchamel Sauce
- Melt Butter: In a small saucepan, melt 3 tablespoons of unsalted butter over medium heat.
- Make Roux: Stir in 3 tablespoons of flour and cook for 1-2 minutes until lightly browned.
- Add Milk: Gradually whisk in 1 cup of milk, ensuring there are no lumps. Cook until thickened, stirring constantly.
- Add Flavorings: Stir in 2 tablespoons of lemon juice and chopped dill.
Assemble and Bake the Pie
- Prepare the Dough: Preheat your oven to 375°F (190°C). On a floured surface, roll out one disk of dough to fit a 9-inch pie dish. Place the dough in the pie dish, leaving an overhang.
- Add Filling: Spread the salmon filling evenly over the crust. Pour the lemon dill béchamel sauce over the filling.
- Create the Top Layer: Roll out the remaining dough into a large, even circle.
- Cover the Filling: Drape the rolled-out dough over the filled pie dish, making sure it covers the filling completely.
- Shape and Seal: Trim any overhanging dough, then press the edges together firmly and crimp to secure the crust.
- Brush with Egg: Brush the top of the pie with the beaten egg.
- Bake: Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is hot and bubbly.
- Cool and Serve: Let the pie cool for 10-15 minutes before slicing and serving.
Conclusion
Indulge in the delightful flavors of a Classic Salmon and Potato Pie, paired with a tangy Lemon Dill Béchamel Sauce. This hearty dish showcases the richness of French-Canadian cuisine, featuring a creamy salmon and potato filling enveloped in a tender, flaky crust. Perfect for any gathering, this pie offers a satisfying and elegant meal when served alongside a fresh salad or steamed vegetables.