Salmon Pie With Egg Sauce

I thought I would give you a traditional diner recipe from most Quebec truck stops. It’s simple, it’s all natural therefore it is healthy and it is very kid friendly. It’s takes longer to write it down then to actually make it! This would be the perfect dinner to make ahead and freeze unbaked to take to your ski chalet for the weekend.

Sauce aux oeufs pour pâte au saumon
(Salmon Pie with Egg Sauce)

Serve 4 to 6 hungry people

3/4 cup chopped onions
3/4 cup chopped celery
1/4 cup of butter
1lb of cooked salmon chunk – can is fine
3 large potatoes, cooked, and mashed – keep warm
2 hard boiled eggs, sliced
a touch of chopped fresh parsley
Salt & pepper

Cook your onions and celery in the butter. In a large bowl mix the onions with your warm mashed potatoes, chunk salmon, and seasoning and add the hard boiled eggs. Place inside your pie with a top crust.
Cooked at 425F for 20 minutes then reduce the heat to 350F for another 45 minutes. Some people like to place the eggs to cover the bottom of the pie, I like them in it! Also some diners will use puff pastry, but it is much trickier to cook to perfection and not end up with soggy dough.

Simple Crust:
1/2 cup of shortening
2 cups of flour
pinch of salt
1/3 cup of very cold water

Make the dough and let it rest 30 minutes. Roll down 2 circle a bit bigger than your pie plate.


SAUCE AUX OEUFS
(Egg Sauce)

1 small onion chopped
2 cups of milk
4 TBSP butter
4 TBSP flour
4 hard boiled eggs, sliced… not too small
Salt & pepper

Cook the onions in the butter, add the flour to make a ROUX. Then add the milk while stirring vigorously. Cook for 10 minutes at medium heat and watch so it does not burn at the bottom. Once it is thick add your eggs and season to taste. Do not over cook this sauce.

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