When I mention it to people, they all make that face. You know the one..... the "oh that sounds interesting, but you'd never catch me eating it" face. The skeptical face scrunch, that makes you question your own sanity.
Well, call me crazy, but I love this pie. And so do most people who taste it. Hubby gave me the skeptical face scrunch, when I first mentioned this pie to him, years ago. Now, this is the man who will eat raw fish, animal glands and organs, and he had the audacity to think I was weird for eating fish mixed with mashed potatoes. Well, after tasting the pie, it has also become one of his favorites. Though he never requests it for dinner, he never complains if I make it and is quite happy to have a 2nd helping as an after dinner snack.
I'm not a big salmon fan, but this dish isn't very fishy at all. The mashed potatoes tames the fishy taste and turns everything into creamy goodness. Most French Canadians love to eat this with ketchup, but I've also seen it served with a hard boiled egg sauce (now I'm making the face scrunch, LOL).
Pate au Saumon (Salmon Pie)
1 large can (10 oz) salmon, bones removed and reserving liquid
1/4 C water
5-6 C mashed potatoes
1 double crust pie shell
In a small sauce pot, bring the salmon, reserved liquid and water to a boil, breaking up salmon, into flakes. In a small bowl, combine 2 Tbs cornstarch with 2 Tbs cold water. Remove salmon from heat, stir in cornstarch mixture and return to heat. Cook until thickened, stirring constantly. Once thickened, add slamon mixture to mashed potatoes, stirring to combine thoroughly. Pile mixture into pie shell and place top crust. Bake at 350 degrees until golden brown. Serve hot.