Recipe#5737

Title: Cipate Au Salmon (Layered Salmon Pie)

Source: A Taste of Quebec by Julian Armstrong

    1/4 lb Salt pork                           1    Potato; medium, peeled &
      1 lb Salmon streak;or fillets                 -sliced
           -skinned & cut into pieces               -Salt & ground white pepper
      2 tb Flour;all purpose                        Pastry for double crust 9"
    1/4 c  Celery;chopped                           -pie
      1 tb Onion;finely chopped           
 
  Cipate au Salmon
  
  "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. SERVES:4-6