Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4         Pound  Salt pork
  1              Pound  Salmon streak -- or fillets skinned
                        & cut into pieces
  2        Tablespoons  Flour -- all purpose
     1/4           Cup  Celery -- chopped
  1         Tablespoon  Onion -- finely chopped
  1                     Potato -- medium, peeled &
                        sliced
                        Salt & ground white pepper
                        Pastry for double crust 9" pie

Preparation:

Cut salt pork into think strips and spread evenly in the bottom of a 2 quart 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.

Nutritional Information:

1011 Calories (kcal); 92g Total Fat; (81% calories from fat); 10g Protein; 36g Carbohydrate; 98mg Cholesterol; 1650mg Sodium