This tasty stick-to-your-ribs pie makes an excellent luncheon or supper dish, though in French Canada it is sometimes served for breakfast.
2 medium potatoes, peeled and cubed
1 medium onion, chopped very fine
4 tablespoons butter
1 large can (15 ounces) red salmon, cleaned of skin and bones
3 to 4 tablespoons hot milk, plus extra for brushing crust
Salt and pepper to taste
Pastry for a 9-inch pie
Cook potatoes and onion together until tender; drain and mash, adding butter and mixing until smooth. Combine salmon with the potato mixture; add hot milk, and salt and pepper to taste. Spoon onto bottom crust; add top crust and seal. Brush top crust with a little milk, and sprinkle with paprika if desired. Bake at 400 degrees F. for 10 minutes; reduce heat to 350 degrees F and bake 45 minutes longer.