Traditional Salmon Pie with White Sauce

Name: Traditional Salmon Pie with White Sauce
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 slices
Cuisine: Quebecois
Ingredients: 2 cups mashed potatoes (smooth and creamy); 2 cans salmon (213 g each, bones mashed in); 1 medium onion (finely chopped); 1 tbsp butter (for sautéing); 1 tsp salt; 1/2 tsp black pepper (freshly ground); 2 pieces pie crust (store-bought or homemade); 2 tbsp butter; 2 tbsp all-purpose flour; 1 1/2 cups milk; 1/4 tsp salt; 1/4 tsp white pepper

75 min 6 slices Medium

All Recipes

Traditional Salmon Pie with White Sauce

A classic Québec Friday night dish featuring canned salmon and creamy potatoes in a double crust, served with a rich white sauce.

Prep

30 min

Cook

45 min

Total

75 min

Servings

Difficulty

Medium

Salmon Pie, or Pâté au Saumon, is a beloved dish in Québec, often enjoyed on Friday nights. This comforting pie combines canned salmon—bones and all—and creamy mashed potatoes, all encased in a buttery double crust. The bones in canned salmon are soft and easily mashed, adding both flavor and nutrition. The potato-to-salmon ratio is key to achieving the perfect balance of texture and taste. A rich white sauce or an egg sauce often accompanies the pie, enhancing its creamy profile. Whether you're a fan of seafood or new to it, this pie is a delightful way to enjoy the unique flavours of Québec cuisine.

Ingredients

Servings

Pie Filling

Pie Crust

White Sauce

Instructions

Preheat and prepare

Preheat your oven to 375°F (190°C).

Sauté onions

In a skillet, melt 1 tbsp butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Pro tip: Cook onions slowly to avoid browning and achieve sweetness.

Combine filling

In a large bowl, combine mashed potatoes, canned salmon with bones mashed in, sautéed onions, salt, and black pepper. Mix well.

Pro tip: Ensure potatoes and salmon are well mixed for a consistent texture.

Assemble pie

Place one pie crust in a pie dish. Fill with salmon mixture and cover with the second crust. Seal edges and cut a few slits on top to allow steam to escape.

Pro tip: Crimp the edges well to prevent leaks.

Bake pie

Bake in preheated oven for 35-40 minutes, until the crust is golden brown.

Pro tip: Check halfway through and rotate for even browning.

Prepare white sauce

While pie bakes, melt 2 tbsp butter in a saucepan. Stir in 2 tbsp flour and cook for 1 minute. Gradually whisk in milk, cooking until thickened. Season with salt and white pepper.

Pro tip: Whisk continuously to prevent lumps.

Serve

Let the pie cool for a few minutes before slicing. Serve with white sauce on the side.

Pro tip: A short rest allows the pie to set for cleaner slices.

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Tips & Tricks

<ul><li>Use canned salmon with bones for extra calcium and flavour.</li><li>Ensure the mashed potatoes are smooth for a uniform texture.</li><li>Pre-bake the crust to prevent sogginess.</li></ul>

Serving Suggestions

Serve this Traditional Salmon Pie warm with a side of white sauce to bring out the rich flavors of the salmon and potatoes. Pair it with a light green salad or steamed vegetables for a complete meal. You can make the pie ahead of time and reheat it gently in the oven. Store leftovers in the refrigerator for up to three days, but for best results, consume within a day or two. The white sauce can also be prepared in advance and reheated gently on the stove.