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Cooked by: Chef / Ethnicity: Canadian cuisine / Last Modified: 3/24/2004 / Base: Salmon / Number of Servings: 6 |
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Directions: 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. Servings: 6 | Ingredients:
2 Tablespoon(s) Raisins; or currants
1 medium Onion, thinly sliced
1 large Potato, peeled, thinly sliced
1 Pound(s) Ouananiche or salmon, cut into small pieces
1/4 Cup(s) Pork blood Salt
2 Tablespoon(s) Light cream
1/3 Cup(s) Water (approximate)
1 Egg, beaten with 1 Tb milk |
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