Layered salmon pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Salt pork |
| 1 | pounds | Salmon streak;or fillets skinned & cut into pieces |
| 2 | tablespoons | Flour;all purpose |
| ¼ | cup | Celery;chopped |
| 1 | tablespoon | Onion;finely chopped |
| 1 | Potato; medium, peeled & sliced Salt & ground white pepper | |
| Pastry for double crust 9\" pie | ||
Directions
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 1½ hours or till crust is golden-brown.
SERVES:4-6
Related recipes
- Cipate au salmon (layered salmon pie)
- Country salmon pie
- Deep dish salmon pie
- Laminated salmon
- Salmon & caviar pie
- Salmon & potato pie
- Salmon and caviar pie
- Salmon and potato pie
- Salmon and potato pie
- Salmon and wild rice pie
- Salmon crunch pie
- Salmon fillet parcels
- Salmon in pastry
- Salmon luncheon pie
- Salmon pie
- Salmon pie with oat topping
- Salmon quiche
- Salmon spinach pie
- Salmon, sole and prawn fish pie
- Salmon-asparagus pie