Salmon Pie Pate Au Saumon

Indulge in the comforting flavors of Salmon Pie (Pâté au Saumon), a timeless French-Canadian classic that marries flaky salmon, creamy mashed potatoes, and fragrant herbs encased in a golden puff pastry crust. This hearty dish comes together with a perfectly balanced filling of tender russet potatoes, buttery sautéed onions, and fresh parsley, delivering a melt-in-your-mouth experience in every bite. Whether you use fresh or canned salmon, the recipe's simplicity and rich flavors make it a standout on any dinner table. Perfect for cozy family meals or special occasions, this savory pie bakes to perfection in under an hour and pairs beautifully with a crisp green salad or vibrant steamed vegetables. Don't forget the egg wash for that irresistible golden finish!

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 450 g salmon fillets (fresh or canned)
• 450 g russet potatoes, peeled and diced
• 30 g unsalted butter
• 60 ml heavy cream
• 1 small onion, finely chopped
• 15 g fresh parsley, chopped
• 1 tsp salt
• 0.5 tsp black pepper
• 2 sheets puff pastry, thawed if frozen
• 1 egg, beaten (for egg wash)

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Peel and dice the russet potatoes and boil them in salted water until fork-tender, about 10–12 minutes. Drain and mash them with the butter and heavy cream to create a smooth texture. Set aside.

Step 3

If using fresh salmon, cook it in a skillet with a drizzle of olive oil over medium heat until it flakes easily with a fork, about 5–7 minutes per side. If using canned salmon, drain and remove any skin or bones. Break the salmon into small pieces and set aside.

Step 4

In a small skillet, sauté the finely chopped onion in a bit of butter over medium heat until softened and translucent, about 3–4 minutes.

Step 5

In a large mixing bowl, combine the mashed potatoes, cooked salmon, sautéed onions, chopped parsley, salt, and black pepper. Mix thoroughly until the filling is evenly combined.

Step 6

On a lightly floured surface, roll out the puff pastry sheets if necessary to ensure they are large enough to line and cover your pie dish.

Step 7

Place one sheet of puff pastry into your pie dish, pressing gently to fit. Trim the overhang, leaving about 1 cm (1/2 inch) around the edges.

Step 8

Pour the salmon and potato filling into the pie dish, smoothing the top with a spoon or spatula.

Step 9

Cover the pie with the second sheet of puff pastry, sealing the edges by pressing them together and crimping with a fork or your fingers. Trim any excess pastry.

Step 10

Brush the top of the pastry with the beaten egg to create a golden crust. Use a knife to cut small slits or decorative patterns into the top of the pie to allow steam to escape during baking.

Step 11

Bake in the preheated oven for 35–40 minutes, or until the pastry is golden brown and puffed.

Step 12

Allow the pie to cool for 5–10 minutes before slicing and serving. Enjoy your Salmon Pie (Pâté au Saumon) with a side salad or steamed vegetables.

Nutrition Facts

Serving size	(1682.2g)

Amount per serving	% Daily Value*
Calories	4814.5

Total Fat 314.7g	0%
Saturated Fat 93.8g	0%
Polyunsaturated Fat g
Cholesterol 595.9mg	0%
Sodium 4947.4mg	0%
Total Carbohydrate 337.4g	0%
Dietary Fiber 14.6g	0%
Total Sugars 13.0g
Protein 153.8g	0%

Vitamin D 2606IU	0%
Calcium 245.6mg	0%
Iron 21.6mg	0%
Potassium 4319.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.0%

Protein: 12.8%

Carbs: 28.1%