- 1 1 batch Perfect Pie Crust (AIP) (half a batch if you're making a pot pie)
- 3 Large green plantains (you can sub potatoes if you include nightshades in your diet)
- 3 Cups Chicken Broth
- 3 Tablespoons Olive Oil (or any cooking fat you like)
- 1 Med Onion Diced
- 1/2 tea salt plus more to taste
- 1 tea savory (thyme is a delicious substitute)
- 1 Clove Garlic Minced
- 2 15 oz Cans of Salmon (or 1.5 to 2 pounds cooked fresh or smoked salmon or trout)
- 1. Prepare Perfect Pie Crust (AIP). Keep dough in the fridge until you're ready to roll it out.2. Peel plantains and cut into 1" chunks. Bring broth to a rolling simmer in a medium saucepot over medium-high heat. Add plantain and simmer, uncovered, until plantain is soft, about 15 minutes.3. Meanwhile, heat olive oil over medium heat in a small frying pan. Add onion and cook, stirring relatively frequently, until browned, about 8 minutes.4. Remove plantains from heat and drain but reserve the liquid! Mash by hand with a sturdy fork or potato masher, adding back in broth until you have a thick mashed potato texture (I typically add back in all but 1/2 cup of broth).5. Add salt to plantains. Taste and adjust seasoning if needed. Add savory and minced garlic.6. Drain both cans of salmon. With a fork, incorporate into the plantain mixture. You want to have chunks of salmon and plantain and not make it too smooth in texture.7. Preheat oven to 375F.8. Prepare your dish. If making a meat pie, use a 9" deep dish pie plate. If making a pot pie, an 8" or 9" casserole dish works well. Roll out pie crust. If making a meat pie, lay a bottom layer in the bottom of the pie plate.9. Add salmon mixture to your dish, spreading out to evenly fill the dish. Gently layer pie crust over the top. Go ahead and get fancy with some crimped edges and using any extra pie crust to make fun shapes to layer on the top. Also, make sure to cut a couple of slits into the crust for venting.10. Bake for 45 minutes, until crust is starting to brown. Remove from oven and serve!
Award-winning public speaker, New York Times bestselling author and Worldcup-renowned health expert, Dr. Sarah Ballantyne, Ph.D. (aka The Paleo Mom) believes the key to reversing the current epidemics of chronic disease is scientific literacy. She creates educational resources to help people regain their health through diet and lifestyle choices informed by the most current evidenced-based scientific research.
A quote from her Blog about this recipe here:
“Tourtiere is a French Canadian meat pie dish, and one that was a staple of my childhood. There are regional recipes (and much debate over which versions are the most authentic), but they are generally made with a mince of pork or veal with potatoes, mirepoix and simple seasonings (my mom used bay leaves, rosemary, thyme, and/or savory in hers). ”
She discovered the Salmon Tourtiere was a thing on the net! Its also AIP as well which is awesome in my book! I love Sarah she has saved my life with her books and knowledge even though I do not have her type of autoimmune disease I do have 2 of them which makes her recipes I share here for you very special and important to me. I hope that I have helped others like me to discover a new way of eating. Even though it’s challenging to do!