In a pot, mix water, wine and seasonings. Add fillets and poach for 15 min. Drain and cool. Remove skin and set fillets aside.
Preheat oven to 375°F/190°C.
Roll out 1 ball (205.5-g) of dough on a floured surface and lay crust in a lightly buttered 9x7-in. (23x18-cm) pan dusted with flour. Add salmon.
In a bowl, mix eggs, butter, onion, dill and milk together. Season to taste.
Spread mixture over salmon.
Brush edges of crust with beaten egg. Roll out half of remaining dough, cut steam vents in it and drape it over pie. Brush top crust with remaining egg.
Bake 45 min. or until pie is golden brown.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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