1 lb salmon streak; or fillets skinned & cut
2 tablespoon flour; all purpose
1/4 cup celery; chopped
1 tablespoon onion; finely chopped
1 potato; medium, peeled & sliced s
1 pastry for double crust 9 pie
"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."
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.
Yield: 4-6 servings