I had a lot of left over salmon from a party, it went into the freezer then came back out to create this Canadian standard...with a twist or two.
2 onions, chopped
1 Tbsp butter
1 Tbsp Olive oil
1/2 tsp thyme
12 oz peas
4 potatoes, rough cubed, boiled
1/4 cup buttermilk for potatoes
1 lb salmon, cooked, flaked
1 egg, beaten
1 cup heavy cream
2 pie crusts, yes still using rolled and store bought
salt and pepper to taste
Saute the onions in butter and olive oil, season with salt and pepper to taste and thyme till wilted, set aside.
Meanwhile drop the peas into the salted boiling water for two minutes. Pull out and run under cold water, set aside.
Now drop the potatoes into the salted boiling water and cook till done, knife inserted into largest potato chunk slides easily out. Drain the potatoes and lightly mash with buttermilk, you do NOT want a smooth mashed potato, lumpy is best, season with salt and pepper to taste.
Beat the egg and cream together and set aside.
Flake the salmon into bite sized pieces.
Place first crust into pie shell. Start to layer in onions, then the salmon, next the peas. Over this evenly pour the egg and cream mixture, It will NOT fill the pie shell, this is good.
Now add to the top the lumpy potatoes.
Top with second pie shell and krimp edges. Slit several vent holes in top of pie and bake in preheated 350 degree oven for 35 to 40 minutes till golden brown.
Prep time: 20 minutes
Cook time: 40 minutes
Yield: 4 to 6