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 Traditional Québécois salmon pie withpickles | |
| Type | Savoury pie Casserole |
|---|---|
| Place of origin | Ireland,Quebec |
| Main ingredients | Salmon,pie crust,potatoes,eggs |
| Variations | Tourtière,sea-pie,chicken pie |
| Cuisine of Quebec |
|---|
 |
Salmon pie, known aspâté au saumon in Quebec, is apie or variant oftourtière filled withsalmon.[1]
InIreland, the most popular form of salmon pie resembles morechicken pie, where distinct pieces of salmon are cooked in thepie, in a sauce resemblingsuprême sauce, in the base of which other ingredients have been cooked. The Irish also callsalmon pie something that closely matchescottage pie orpâté chinois, where salmon is at the base of an assembly, like for cottage pie, or at the base of a casserole, like forpâté chinois. Other ingredients may be part of the salmon base, and be superposed, but in both cases the dish's assembly is completed by the application ofmashed potatoes.
In itsQuebec version,pâté au saumon, the pie is a preparation of cooked salmon and mashed potatoes, which, themselves, may include other ingredients such aseggs,parsley,black pepper,onion, etc. which would normally enter in their preparation, by the household or region. The mixture is then placed between pie crusts, and is otherwise prepared in the same manner as most other sweet and savory pies.
