Cipate au salmon (layered salmon pie)
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Cipate au salmon (layered salmon pie)
  Salmon    Pie    Seafood  
Last updated 6/12/2012 12:52:32 AM. Recipe ID 14264. Report a problem with this recipe.
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      Title: Cipate au salmon (layered salmon pie)
 Categories: Seafood, Pies, French can, Armstrong
      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 &
           -Salt & ground white pepper
           Pastry for double crust 9"
  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

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Recipe ID 14264 (Apr 03, 2005)

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