I’ve always loved when my mother made salmon pie (pâté au saumon). Her recipe was very simple. She used a can of red salmon, kept the juice to mash the potatoes, added a roasted onion and that was it. All of this in a pie crust and topped with another one. Sometimes she added cooked diced carrots, but I didn’t like it so much.
She was visiting us for the weekend and I told her I wanted to do a salmon pie. I’ve never made one. Here is the one I made : Rustic Salmon Pie.
The recipe didn’t say to keep or drain the salmon liquid. I kept it and added it to my potatoes. And I used a bit more of mashed potatoes. I roasted a small onion and green onions and added this to the mixture.
The pastry crust is really easy to do with the food processor. In the filling since I used the liquid of the salmon, I used just a little bit of 2% fat milk. I kept the bones and skins from the salmon. It adds calcium to the recipe.