---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Tourtiere a la Ouananiche (Lac St-Jean Salmon Pie)
  Categories: Ethnic, Fish/sea
       Yield: 6 servings
  
 	    2 tb Butter 				  Salt and ground white
      pepper
       1 md Onion, thinly sliced              1/4 c  Milk
       1 lg Potato, peeled, thinly              2 tb Light cream
            -sliced                           1/3 c  Water (approximate)
       1 lb Ouananiche or salmon, cut           1    Egg, beaten with 1 Tb milk
            -into small pieces                       Pastry for double crust pie
  
   Servings: 6
   
   Line a 9-inch pie plate with pastry.  Heat butter in frying pan and saute
   onion until soft but not browned.  Add potatoes, fish, salt, pepper, milk
   and cream; mix gently so as not to break up the pieces of fish.  Arrange
   mixture evenly in the pastry shell.  Gently stir in water; it should come
   halfway up the fish mixture.  Cover with top crust, trim, crimping edge to
   seal.  Cut a small hole in the centre. Brush pastry with the beaten egg and
   milk.
   
   Bake in a preheated 375 deg F oven to 45 to 50 minutes or until crust is
   browned.
   
   Source: A Taste of Quebec by Julian Armstrong Posted by: Linda Davis
  
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