Ingrients & Directions

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


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