This tasty stick-to-your-ribs pie makes an excellent luncheon or supper dish, though in French Canada it is sometimes served for breakfast.
Yield: Ample for a 9-inch pie to serve 8.
- 2 medium potatoes, peeled and cubed
- 1 medium onion, chopped very fine
- 4 tablespoons butter
- 1 large can (15 ounces) red salmon, cleaned of skin and bones
- 3 to 4 tablespoons hot milk, plus extra for brushing crust
- Salt and pepper to taste
- Pastry for a 9-inch pie
- Paprika (optional)