4 potatoes, peeled & halved
1 l cabbage, coarsely shredded 4 cup
2 onions, sliced
50 ml butter 1/4 cup
2 ml salt 1/2 tsp
1 ml pepper 1/4 tsp
– pinch mace –
– pastry for double crust (9 in / 23 cm) –
30 ml fresh parsley, chopped 2 tbsp
1 can sockeye salmon (7.5 oz / 220 g)
1 egg yolk
15 ml cold water 1 tbsp
In large saucepan of boiling salted water, cook potatoes for 15 minutes. Add cabbage and onions. Cook for 10 to 15 minutes or until vegetables are tender. Drain, keeping vegetables in pan.
Shake pan over medium heat until excess moisture has evaporated, 1 to 2 minutes. Mash vegetables with butter, salt, pepper and mace. Let cool.
Line pie plate with pastry. Spread potato mixture evenly over pastry. Sprinkle with parsley.
In small bowl; mash salmon with juices and bones. Spread over potato mixture. Cover with remaining pastry. Trim and flute edges. Cut large slits in top.
In small bowl; beat egg yolk with water. Brush over pastry. Bake in preheated 425 F (220 C) oven for 10 minutes. Reduce heat to 350 F (180 C). Bake for 30 to 40 minutes longer or until golden brown.
Serves 6