Salmon Pie

Canadian Salmon Pie

A hearty Maritime-style salmon pie from Atlantic Canada, traditionally made in spring and early summer when fresh salmon is abundant. Potatoes and eggs set the filling while flaky pastry holds it all together.

Prep

25 min

Cook

55 min

Total

80 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) salmon fillet, skinless, boneless; fresh or thawed frozen
• •300 g (10½ oz) potatoes, Yukon Gold or other waxy variety, peeled and diced 1 cm
• •2 medium onions, finely chopped
• •30 g (2 tbsp) butter, unsalted
• •30 g (¼ cup) all-purpose flour
• •250 ml (1 cup) whole milk
• •125 ml (½ cup) fish or seafood stock, warm; homemade preferred
• •1 tsp salt, plus extra for seasoning
• •1 tsp freshly ground black pepper
• •dried dill or 1 tbsp fresh, ½, traditional Maritime seasoning
• •3 large eggs, hard-boiled, peeled, sliced
• •2 large eggs, beaten, for egg wash
• •1 sheet puff pastry, about 320 g / 11 oz, thawed if frozen
• •1 sheet shortcrust pastry, about 250 g / 9 oz, homemade or store-bought; home cooks often substitute store-bought
• •1 tbsp lemon juice, fresh

Steps

1. 1 Preheat oven to 200°C / 400°F.
2. 2 Place salmon on a parchment-lined baking sheet, season lightly with salt and pepper, and bake 12–15 minutes until the internal temperature reaches 63°C / 145°F on an instant-read thermometer. Cool, then flake into large pieces and check carefully for any bones.
3. 3 While the salmon cooks, boil the diced potatoes in salted water for 8–10 minutes until just tender. Drain and set aside.
4. 4 Hard-boil 3 eggs: bring to a boil, cover, cook off the heat for 10 minutes, then chill in cold water. Peel and slice.
5. 5 Melt the butter in a saucepan over medium heat. Add the chopped onions and cook 5–6 minutes until soft and translucent. Sprinkle in the flour and stir for 1 minute to cook out the raw taste.
6. 6 Slowly whisk in the milk and warm stock. Bring to a gentle simmer, stirring constantly, until thickened enough to coat the back of a spoon, about 4–5 minutes. Season with salt, pepper, dill, and lemon juice. Remove from heat.
7. 7 Roll out the shortcrust pastry and line a 23 cm / 9-inch pie dish, trimming to the rim. Prick the base with a fork.
8. 8 Spread half the potatoes over the base, top with the flaked salmon and sliced hard-boiled eggs, then cover with the remaining potatoes.
9. 9 Pour the warm sauce evenly over the filling.
10. 10 Roll out the puff pastry, drape it over the pie, and trim, crimp, and seal the edges. Cut 4 small steam vents in the top.
11. 11 Brush the top generously with the beaten egg wash.
12. 12 Bake 25–30 minutes until the pastry is deeply golden brown and the filling bubbles through the vents.
13. 13 Rest the pie for 10 minutes before slicing so the sauce sets, then serve warm.