Cipate Au Salmon (Layered Salmon Pie)
1/4 lb Salt pork
1 Potato; medium, peeled & sliced
1 lb Salmon streak; or fillets-skinned & cut into pieces
Salt & ground white pepper
2 tb Flour; all purpose
Pastry for double crust 9" pie
1/4 c Celery; chopped
1 tb Onion; finely chopped
Cut salt pork into thick strips and spread evenly in the bottom of a 2 qt casserole. Dredge salmon lightly with flour. Arrange half the fish on the salt pork. Sprinkle with half of the celery, onion and potato slices; season with salt and pepper to taste.
Roll out half of the pastry, slightly thicker than normal, to fit the size of the casserole. Cover potato layer with the pastry, cutting two large vents. Pour in water through the vents until level with the pastry. Layer with the remaining fish, celery, onion and potato to taste. Cover with top
pastry crust and again cut out two vents. Pour water in vents until level
with pastry.
Bake pie in a preheated 350F oven for 1 1/2 hours or till crust is golden-brown. SERVES:4-6
Source:_ A Taste of Quebec_ by Julian Armstrong