---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Cipate Au Salmon (Layered Salmon Pie)
  Categories: Fish/sea, Pies, Ethnic, Pork/ham
       Yield: 1 servings
  
     1/4 lb Salt pork                           1    Potato; medium, peeled &
       1 lb Salmon streak;or fillets                 -sliced
            -skinned & cut into pieces               -Salt & ground white pepper
       2 tb Flour;all purpose                        Pastry for double crust 9
     1/4 c  Celery;chopped                           -pie
       1 tb Onion;finely chopped           
  
   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
   
   Source:_ A Taste of Quebec_ by Julian Armstrong
  
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