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---------- Recipe via Meal-Master (tm) v8.03 Title: TOURTIERE A LA OUANANICHE (LAC ST-JEAN SALMON Categories: Ethnic, Fish/sea Yield: 6 Servings 2 tb Butter 1 md Onion, thinly sliced 1 lg Potato, peeled, thinly -sliced 1 lb Ouananiche or salmon, cut -into small pieces Salt and ground white pepper 1/4 c Milk 2 tb Light cream 1/3 c Water (approximate) 1 Egg, beaten with 1 Tb milk 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 -----