Preparation:
Cut salt pork into think strips and spread evenly in the bottom of a 2 quart
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. |
