Layered Salmon Pie

Layered salmon pie is one of those Quebecois dishes that traveled down from grandmothers in fishing villages and never made it onto modern menus. Two crusts sandwich layers of fresh salmon, sliced potato, celery, and onion over a base of salt pork that renders into the fish as it bakes. The water poured through the vent holes is the genius part, it steams the layers from inside while the crust crisps on top.

This is a French Canadian cipaille tradition, baked long and slow until the salmon flakes and the potatoes turn tender. Salt pork supplies all the seasoning the fish needs, so go light on added salt or risk over-salting the whole pie.

Dredge the salmon pieces in flour before layering. The flour absorbs liquid and thickens the rendered juices into a light gravy by the time the pie bakes through.

Chef Tips

• Cut salmon into 1-inch chunks. Smaller pieces overcook before the potatoes are tender.
• Slice potatoes thin, about ⅛ inch, so they cook through in the same time as the fish
• The water poured through vents should reach the pastry, not overflow it
• Let the pie rest 10 minutes before slicing so the layers set
• Serve hot from the dish, or at room temperature for a Sunday picnic

Variations

• Sub thick-cut bacon for the salt pork if salt pork is hard to find
• Layer in fresh dill between the salmon and potato for an herbal lift
• Stir 2 tablespoons of cream into the water for a richer, silkier sauce