Friday, 5 December 2014

Salmon or Trout Tourtière

Wow! I expected this to be more serviceable than exciting, but it was really terrific. It certainly tastes like a gourmet treat, and not like 1 pound of fish has been stretched to feed 6 people. Well, 6 assuming they are not pigs like we are. *ahem*

Use whatever pie crust you like. I've linked to my spelt pie crust recipe, which is a pretty standard recipe except that it has more liquid required to allow for the differently absorbtive qualities of spelt flour. 

Salmon or trout should give equally good results. I  have not tried it with smoked trout (or salmon) but I think they could be very good too.

6 servings
1 hour 45 minutes - 45 minutes prep time

Salmon or Trout Tourtière

Advance Prep:
 3 medium potatoes
pastry for a double crust

Put the potatoes in a pot with water to cover, and bring them to a boil. Boil them steadily for 10 minutes, then drain them and put them in cold water to cool rapidly. Set them aside until needed. They can be done up to a day ahead, and kept, wrapped, in the refrigerator.

Make the pastry, then while it is resting before being rolled out, make the filling.

Finish the Tourtière:
2 or 3 medium shallots
1 or 2 cloves of garlic
1 tablespoon unsalted butter
the finely grated zest of 1/2 lemon
1 teaspoon finely minced fresh dillweed
OR 1 to 2 teaspoons dried dillweed
3/4 teaspoon salt
freshly ground black pepper to taste
1 large egg
1/2 cup rich milk or light cream
500 grams (1 pound) fresh salmon or trout

Preheat the oven to 375°F.

Peel and mince the shallots. Peel and mince the garlic. Heat the butter in a small skillet, and cook the shallots gently, until softened and just slightly browned. Stir in the garlic and all the seasonings, and cook for just a minute more, then remove the shallot mixture to a mixing bowl to cool.

Peel and grate the partially cooked, cooled potatoes - there should be about 2 cups when grated. Add them to the shallots. When the shallots are cool, break in the egg and mix it in. Mix in the cream or milk.

Skin the salmon or trout, check for and remove any bones, and chop it into small pieces. Mix with the shallots and potatoes, etc.

Roll out about 60% of the pastry, and use it to line a 9" pie plate. Fill it with the prepared filling. Roll out the remaining pastry, and cover the pie, pinching it around the edges to seal it well. Cut some vents for the steam, and bake the pie for 45 to 55 minutes, until golden brown. Let rest 15 minutes before serving.


Alanna Kellogg said...

Of course, of course. Why does a tourtiere need to be just pork? Lovely choice!

Ferdzy said...

Ha, thanks Alanna. As usual, I had the idea, googled it, and discovered it is in fact a minor tradition already. It definitely does need to be better known, though!