Layered Salmon Pie
Layered Salmon Pie recipe
Yield
12 servingsPrep
10 minCook
90 minReady
100 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
salt pork
|
|
| 1 | pound |
salmon steaks
or fillets, skinned, cut into pieces |
|
| 2 | tablespoons |
all-purpose flour
|
|
| ¼ | cup |
celery
chopped |
|
| 1 | tablespoon |
onions
finely chopped |
|
| 1 | each |
potatoes
medium, peeled, sliced |
|
|
salt and white pepper
ground |
* | ||
| 1 |
pie shell (9 inch)
pastry for double |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
salt pork
|
|
| 453.6 | g |
salmon steaks
or fillets, skinned, cut into pieces |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 59 | ml |
celery
chopped |
|
| 15 | ml |
onions
finely chopped |
|
| 1 | each |
potatoes
medium, peeled, sliced |
|
| 1 | x |
salt and white pepper
ground |
* |
| 1 | x |
pie shell (9 inch)
pastry for double |
|
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 350℉ (180℃) oven for 1½ hours or until crust is golden-brown.
