Saturday, December 1, 2012

Le Réveillon ~ Salmon and Potato Pie

Today is our annual extended family Christmas Party, “Le Reveillon” which means “awakening”. In most French households this was a meal generally served on Christmas Eve after Midnight mass. When my Grand-mère was alive we would usually gather in her home on Christmas Eve or the Sunday before Christmas for a simple meal of the traditional French Canadian Tourtière, as well as Salmon and Potato Pie. We continue this tradition today but accommodate everyone in my very large family by having it a few weeks before Christmas. We continue to keep it simple in the tradition of my dear Grand-mère. It is a time I look forward to each year. Here is the recipe for Salmon and Potato Pie (you can serve with bechamel sauce) I will be baking for today's party.

French Canadian ~ Salmon and Potato Pie


  • 6-8 potatoes, peeled
  • 1 small onion, minced
  • 1 tablespoon butter
  • 2 (12 ounce) package of red salmon
  • milk
  • 2 (10 inch) unbaked pie shells
  • salt and pepper to taste


  1. Preheat oven to 400 degrees F .
  2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and mash.
  3. In a medium saucepan, cook onions in butter over medium heat until onion becomes transparent in color.
  4. Add onion mixture and salmon to cooked potatoes. Mash all together with milk, adding just enough to bring about a mashed potato consistency. Spread evenly into pie shell.
  5. Place second pie shell over top of salmon mixture. Cut slits into the upper shell, then pinch edges of both pie shells together. Bake on lower rack of oven for 45 minutes.

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