Ingredients
1/4 lb salt pork
1 lb salmon streak, or fillets skinned & cut
2 tbsp flour, all purpose
1/4 cup celery, chopped
1 tbsp onion, finely chopped
1 potato, medium, peeled & sliced s
1 pastry for double crust 9 pie
Directions
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
Servings: 1 servings
Cipate Au Salmon (Layered Salmon Pie) Recipe brought to you by Recipe Ideas
Categories: Dessert; Fish; Pie; Salmon; Seafood
The History of Recipes
We are able to trace the history of written recipes back into history, certainly as far as the early Egyptians, and possibly even further than that. However, in the main part, these ancient recipes were just simple hieroglyphic instructions for food preparation.
As we move on, there are a couple of cookery books dating from the 14th Century ; a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these are not about the indian food that appears on menues today, but instead recipes for the types of food cooked for the rich and powerful of that period. Later, in the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from Arab countries, such as basil and coriander. These new herbs and spices prompted an increase in publications on food, some of which are now in private collections. The revolution that is television brought us TV cooks and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Cipate Au Salmon (Layered Salmon Pie) recipe.
