This pâté keeps well for 5 days in the refrigerator and can be frozen for 6 months.
Serving: 4 to 6
Peel the potatoes and cook them in water until tender. Drain as soon as they are cooked and set aside.
Meanwhile, melt the butter in a small skillet and cook the onion over low heat for 5 minutes without letting it brown. Set aside.
Remove the skin and bones from the salmon and flake the flesh. Set aside.
Mash the cooked potatoes and add the cooked onions, reserved salmon stock, milk, flaked salmon, salt, pepper, and savory, then mix with a wooden spoon until blended.
Set the oven rack in the lower part of the oven and preheat the oven to 200°C (400°F).
Line a pie dish with a sheet of pastry, then spoon in the salmon mixture and spread it evenly.
Brush the edges of the pastry with the egg and milk mixture and cover with the second sheet of pastry. Trim the excess pastry from the rim and seal the edges by pinching with your thumb and index finger or by pressing gently with a fork.
Brush the top of the pie—avoiding the edges—with the egg and milk mixture. Make two slits in the center of the pie or create a fish design, as shown in the photo.
Bake the pâté for 25 minutes or until the pastry is golden brown. Let it cool for about fifteen minutes before serving.
Ingredients
Directions
Peel the potatoes and cook them in water until tender. Drain as soon as they are cooked and set aside.
Meanwhile, melt the butter in a small skillet and cook the onion over low heat for 5 minutes without letting it brown. Set aside.
Remove the skin and bones from the salmon and flake the flesh. Set aside.
Mash the cooked potatoes and add the cooked onions, reserved salmon stock, milk, flaked salmon, salt, pepper, and savory, then mix with a wooden spoon until blended.
Set the oven rack in the lower part of the oven and preheat the oven to 200°C (400°F).
Line a pie dish with a sheet of pastry, then spoon in the salmon mixture and spread it evenly.
Brush the edges of the pastry with the egg and milk mixture and cover with the second sheet of pastry. Trim the excess pastry from the rim and seal the edges by pinching with your thumb and index finger or by pressing gently with a fork.
Brush the top of the pie—avoiding the edges—with the egg and milk mixture. Make two slits in the center of the pie or create a fish design, as shown in the photo.
Bake the pâté for 25 minutes or until the pastry is golden brown. Let it cool for about fifteen minutes before serving.
