INGREDIENTS

Servings: 8

• 6 potatoes, peeled


• 1 small onion, chopped


• 1 clove of garlic, minced


• 1 tbsp butter


• 1 1/2 can of 170 g sockeye salmon, undrained


• 1 tsp of dried thyme


• 1 cup of milk, or as needed


• 2 pie slices (bottom + rind), uncooked


• Salt to taste


• Pepper to taste

PREPARATION

• Preheat the oven to 400 ° F (200 ° C).


• Bring a large saucepan of salt water to a boil. Dip the potatoes and cook until they are tender but still firm, about 15 minutes. Drain, chill and cut into small pieces.


• In medium saucepan, sauté onions and garlic in butter over medium heat until onion becomes transparent.


• Add the onion mixture, salmon and thyme to the cooked potatoes. Stir all with just enough milk to have a consistency of crushed potatoes. Spread evenly in the pie crust.


• Place the second dough on top, seal the two scallops together by pinching the edges and making a slit on top of the pie. Bake for 45 minutes on the bottom rack.