Haitian-Style Salmon Pie

Ingredients

In this Haitian adaptation of the Canadian salmon pie, we infuse the dish with the vibrant flavors of Haiti. We incorporate traditional Haitian spices like thyme and Scotch bonnet peppers, along with local ingredients such as bell peppers, onions, and scallions. The creamy filling is enhanced with the addition of coconut milk, which adds a tropical twist to the dish. We alse have the original recipe for Salmon Pie, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 4-6 tablespoons ice water 4-6 tablespoons ice water
• 1 pound (450g) salmon fillets, skin removed and cut into bite-sized pieces 1 pound (450g) salmon fillets, skin removed and cut into bite-sized pieces
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 1 bell pepper, finely chopped 1 bell pepper, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 Scotch bonnet pepper, seeded and minced 1 Scotch bonnet pepper, seeded and minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt and pepper, to taste Salt and pepper, to taste
• 2 scallions, thinly sliced 2 scallions, thinly sliced
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 22g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, 1 tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 375°F (190°C).
4. 4.
   In a bowl, combine the salmon, lime juice, salt, and pepper. Set aside.
5. 5.
   Heat the olive oil in a skillet over medium heat. Add the onion, bell pepper, garlic, Scotch bonnet pepper, and thyme. Sauté until the vegetables are softened.
6. 6.
   Add the salmon mixture to the skillet and cook for 2-3 minutes, until the salmon is partially cooked.
7. 7.
   Stir in the coconut milk and simmer for 5 minutes, until the sauce thickens slightly. Remove from heat and let it cool.
8. 8.
   Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Place the rolled-out dough into the pie dish.
9. 9.
   Pour the cooled salmon mixture into the pie crust. Sprinkle the sliced scallions on top.
10. 10.
    Roll out the remaining dough and cut it into strips. Arrange the strips in a lattice pattern over the filling.
11. 11.
    Brush the top of the pie with the beaten egg.
12. 12.
    Bake for 30-35 minutes, or until the crust is golden brown.
13. 13.
    Allow the pie to cool for a few minutes before serving.

Treat your ingredients with care...

• Salmon — Ensure the salmon fillets are fresh and of high quality. Remove the skin before cutting into bite-sized pieces.
• Scotch bonnet pepper — Handle with caution and wear gloves when handling this spicy pepper. Adjust the amount according to your spice tolerance.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture. Shake the can well before using to ensure the cream is evenly distributed.

Tips & Tricks

• If you prefer a spicier pie, leave the seeds in the Scotch bonnet pepper.
• Serve the pie with a side of pikliz, a traditional Haitian spicy cabbage slaw, for an extra kick of flavor.
• You can substitute the salmon with other fish such as tilapia or cod, if desired.
• For a decorative touch, use a cookie cutter to create shapes from the excess pie dough and place them on top of the lattice crust.
• Leftover pie can be refrigerated and enjoyed the next day. Reheat in the oven for a few minutes to maintain the flakiness of the crust.

Serving advice

Serve the Haitian-style salmon pie warm as a main dish, accompanied by a fresh green salad or pikliz for a complete meal. It pairs well with a refreshing glass of passion fruit juice or a traditional Haitian ginger beer.

Presentation advice

To present the Haitian-style salmon pie, carefully slice it into individual portions and arrange them on a serving platter. Garnish with fresh herbs such as cilantro or parsley for a pop of color. Serve with a side of pikliz for an authentic Haitian touch.