Recipe#5889

Title: TOURTIERE A LA OUANANICHE (LAC ST-JEAN SALMON

  Source: A Taste of Quebec by Julian Armstrong Posted
  by: Linda Davis

      Yield: 6 Servings
 
      2 tb Butter
      1 md Onion, thinly sliced
      1 lg Potato, peeled, thinly
           -sliced
      1 lb Ouananiche or salmon, cut
           -into small pieces
           Salt and ground white pepper
    1/4 c  Milk
      2 tb Light cream
    1/3 c  Water (approximate)
      1    Egg, beaten with 1 Tb milk
           Pastry for double crust pie
 
  Servings: 6
  
  Line a 9-inch pie plate with pastry.  Heat butter in
  frying pan and saute onion until soft but not browned.
  Add potatoes, fish, salt, pepper, milk and cream; mix
  gently so as not to break up the pieces of fish.
  Arrange mixture evenly in the pastry shell.  Gently
  stir in water; it should come halfway up the fish
  mixture.  Cover with top crust, trim, crimping edge to
  seal.  Cut a small hole in the centre. Brush pastry
  with the beaten egg and milk.
  
  Bake in a preheated 375 deg F oven to 45 to 50 minutes
  or until crust is browned.