canadian recipes

Layered Salmon Pie Recipe
 Canadian Recipes

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

"This traditional salmon dish comes from Auberge La Msrtre, an inn on the
north coast near St. Anne des Monts. Proprietors Roger Fournier and Marie France Crevier specialize in fish and game dishes."