Cipate Au Salmon (Layered Salmon Pie)

Cipate Au Salmon (Layered Salmon Pie) Ingredients

1/4 lb Salt pork	1 tb Onion;finely chopped
1 lb Salmon streak;or fillets	1 Potato; medium, peeled &
2 tb Flour;all purpose	Pastry for double crust 9"
1/4 c Celery;chopped

Instructions for Cipate Au Salmon (Layered Salmon Pie)

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 Source:_ A Taste of Quebec_ by Julian Armstrong Posted to MM-Recipes Digest V4 #224 by Harrison on Aug 24, 1997

Main Ingredient: FishCuisine: French

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Ingredient Insight - look inside this recipe

Celery	Flour	Onion	Pork
Potato	Salmon

Seafood France Celery Onion Potato Salmon French Fish

for flavor and categorization

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