Geccoe's Recipes

An exotic and slightly sweet touch for this salmon pie comes out of the ordinary!

Servings: 4-6

Pie :

- 3 sweet potatoes, peeled and diced
- 5-6 potatoes, peeled and diced
- 1 cup unsweetened almond milk
- 3 tbsp of virgin coconut oil, cold pressed and not deodorized
- 1 tsp salt
- 2 cans of 213 grams of salmon, drained

Sauce:

- 2 cups almond milk unsweetened
- 1/4 cup virgin coconut oil, cold pressed and non-deodorized
- 2 tbsp tablespoons rice flour or other flour
- 2 tbsp tablespoon cornstarch
- 1 cup frozen green peas

Preparation:

1. Cook the potatoes and sweet potatoes in water 20 minutes or until tender.

2. Mash the potatoes and sweet potatoes with almond milk, salt and coconut oil. Add salmon and mix well.

3. For the sauce: In a medium saucepan, melt oil over medium heat. Add flour and cornstarch and mix well. Add slowly, little by little, almond milk, stirring with a whisk. Heat while stirring with a whisk until sauce thickens.

4. Add peas and cook until hot.

To serve, place a portion of pie on a plate with some sauce.

Recipe inspired by this site : http://lacuisinequiguerit.blogspot.com/2009/09/pate-au-saumon-sans-gluten-et-sans.html