Cipate au Salmon (Layered Salmon Pie)

Ingredients:

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

Directions:

1. Cut salt pork into thick strips and spread evenly in the bottom of a 2 quart casserole.
2. Dredge salmon lightly with flour. Arrange half the fish on the salt pork.
3. Sprinkle with half of the celery, onion and potato slices; season with salt and pepper to taste.
4. Roll out half of the pastry, slightly thicker than normal, to fit the size of the casserole.
5. Cover potato layer with the pastry, cutting two large vents.
6. Pour in water through the vents until level with the pastry.
7. Layer with the remaining fish, celery, onion and potato to taste.
8. Cover with top pastry crust and again cut out two vents.
9. Pour water in vents until level with pastry.
10. Bake pie in a preheated 350F oven for 1 1/2 hours or till crust is golden-brown.