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-> [Fish, French, Seafood, Tarts & Pies, Western European] -> [Layered salmon pie Recipe] |
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Layered salmon pie
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| Artist: |
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| Categories: |
Fish, French, Seafood, Tarts & Pies, Western European |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1/4
| lbs | Salt pork | | 1
| lbs | Salmon streak, or fillets | | | -skinned & cut into pieces | | 2
| tbsp | Flour, all purpose | | 1/4
| cup | Celery, chopped | | 1
| tbsp | Onion, finely chopped | | 1
| | Potato, medium, peeled & | | | -sliced | | | -Salt & ground white pepper | | | Pastry for double crust 9" | | | -pie |
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Procedures:
| 1 | Cut salt pork into think strips and spread evenly in the bottom of a 2 qt casserole. | | 2 | Dredge salmon lightly with flour. | | 3 | Arrange half the fish on the salt pork. | | 4 | Sprinkle with half of the celery, onion and potato slices; season with salt and pepper to taste. | | 5 | Roll out half of the pastry, slightly thicker than normal, to fit the size of the casserole. | | 6 | Cover potato layer with the pastry, cutting two large vents. | | 7 | Pour in water through the vents until level with the pastry. | | 8 | Layer with the remaining fish, celery, onion and potato to taste. | | 9 | Cover with top pastry crust and again cut out two vents. | | 10 | Pour water in vents until level with pastry. | | 11 | Bake pie in a preheated 350f oven for 1 ?hours or till crust is golden-brown. | | 12 | Serves:4- |
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