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By Gabrielle Hungate a recent ASU nutrition student

This recipe is a traditional holiday tradition, along with meat pie that you will see at many New England tables. To many that did not grow up on this, it does not seem like a treat that you would reach for around the holidays, but in a French-Canadian household, there is one at every table. There are variety of ways to make it, and canned salmon or fresh salmon can be used. I am attaching the most traditional recipes that was made multiple times a year in my home.

Ingredients

3 ½ cups warm mash potatoes (prepared without milk and butter

1 onion finely chopped

1/3 cup milk

½ tsp celery seed

½ tsp garlic salt

¼ tsp pepper

1 can of drained and deboned salmon

2 teaspoons fresh parsley

Pastry for double crust pie

1 tablespoon water

1. In a bowl combine potatoes, onion, milk, celery seed, garlic powder, salt and pepper to taste
2. Stir in salmon and parsley
3. Line a 9-inch pie plate with bottom pastry and trim the edges
4. Spread salmon mixture into crust
5. Roll the remaining pie crust on top and place over filling
6. Trim and seal the edges and cut silts
7. Beat egg and water and brush over pastry
8. Bake at 350 degrees for 40-50 minutes or until crust is golden