Categories: Fish, Pies, French can 
      Yield: 1 servings 
  
    1/4 lb Salt pork 
      1 lb Salmon streak;or fillets 
           -skinned & cut into pieces 
      2 T  Flour;all purpose 
    1/4 c  Celery;chopped 
      1 T  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