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