Layered Salmon Pie

  • on March 25, 2009
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Ingrients & Directions

1/4 lb Salt pork
1 lb Salmon streak;or fillets
-skinned & cut into pieces
2 tb Flour;all purpose
1/4 c Celery;chopped
1 tb Onion;finely chopped
1 Potato; medium, peeled &
-Salt & ground white pepper
Pastry for double crust 9″

Cut salt pork into think 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

1 Servings

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