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Fish, Americas

Salmon pie with green salad

Salmon pie with green salad is a Quebec style pie filled with flaked salmon, mashed potatoes, and softened onions, wrapped in two layers of shortcrust pastry. It serves 4, takes 65 minutes, requires medium skill, and costs about €3.40 per person. The trick is to keep the mashed potatoes slightly chunky instead of making them fully smooth.

Tonight we're heading to Quebec with a golden salmon pie, deeply comforting, served with a crisp green salad.

Salmon pie with green salad
Total time
1 h 05
Difficulty
Medium
Cost per person
€3.40
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Under its golden crust, this pie hides a moist filling where the salmon stays tender and the potatoes keep a bit of bite. Softened onions add quiet sweetness, while parsley brings a fresh note that keeps everything from feeling heavy. It's a filling pie carried by a crisp pastry that cracks nicely under the fork.

This is the kind of dish to make on a calm Sunday, when you have time to let the potatoes cook and the pie turn golden without rushing. Kids tend to love it, since the salmon blends into a familiar, hash like filling. Served with a green salad on the side, it makes a full meal that's a nice change from plain pan seared fish, perfect for fall or winter.

The ingredients

4 people

Dairy

  • Shortcrust pastry 2
  • Butter 30 g
  • Milk 5 cl
  • Eggs 1

Fish counter

  • Fresh salmon 500 g

Fruits and vegetables

  • Potatoes 600 g
  • Onion 2
  • Parsley 3 sprigs
  • Green salad 1

Pantry

  • Vinaigrette 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Gluten, Lactose

The step by step recipe

  1. Peel the potatoes, boil them until tender, then mash them roughly with the butter and milk. 20 min

    Let them dry for a minute in the hot pot to get rid of excess water.

  2. Slice the onions and let them soften gently in butter until translucent. 10 min

    Keep the heat low, the onion should turn sweet without browning, or the pie will taste bitter.

  3. Steam the salmon or cook it in a covered pan, then flake it and mix it with the potatoes, onions, and parsley. 8 min

    Remove the skin and bones with your fingers, it's the easiest moment to do it.

  4. Line a pie dish with the first pastry, pour in the filling, cover with the second pastry, and seal the edges.

    Press the pastry edges with a fork, the pie won't open while baking.

  5. Brush with beaten egg, prick the top, and bake at 200°C until nicely golden. Serve with the dressed salad. 30 min

    Let it rest for ten minutes before slicing, the filling will hold together better in each slice.

Our tips to get it right

  • Pick firm fresh salmon rather than frozen, it flakes better and holds its shape in the filling.
  • If your pastry comes straight from the fridge, let it sit a few minutes at room temperature before lining the dish, it will tear less.
  • Check the bottom crust by gently lifting the pie with a spatula, it should be golden underneath too, not pale.

The variations

  • Swap the salmon for cod or trout, the result stays just as tender.
  • For a vegetarian version, replace the salmon with softened leeks and a bit of grated cheese in the filling.
  • To save time, use instant mashed potato flakes and a pre rolled shortcrust pastry.

What to serve it with

  • Crisp green salad
  • Lemon wedges
  • A light soup starter

Storage

The pie keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, raw or cooked, wrapped in plastic wrap. Reheat it in the oven rather than the microwave so the crust stays crisp.

Questions about this dish

Can you make salmon pie ahead of time?

Yes, you can assemble the pie the day before and keep it unbaked in the fridge. Let it sit out briefly before baking so it cooks evenly.

Can you use canned salmon instead of fresh?

Yes, it works well and makes the recipe quicker. Drain it thoroughly before flaking it into the filling.

How do you keep the bottom crust from getting soggy?

Make sure the mashed potatoes aren't too wet before filling the dish. You can also pre bake the bottom crust for a few minutes before adding the filling.

Does salmon pie freeze well?

Yes, it freezes very well, ideally unbaked. Thaw it in the fridge overnight before baking.

How long does it take to make a salmon pie with green salad?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a salmon pie with green salad?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a salmon pie with green salad cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, lactose. Always check the labels of the products you buy.

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