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Layered Salmon Pie

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      Title: LAYERED SALMON PIE
 Categories: Fish, Pies, French can
      Yield: 1 Servings
 
    1/4 lb Salt pork
      1 lb Salmon streak;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 &
           -sliced
           -Salt & ground white pepper
           Pastry for double crust 9"
           -pie
 
  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 350F oven for 1 1/2 hours or till crust is
  golden-brown. SERVES:4-6
 
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