How to make it

  • Cut salt pork into thick strips and spread evenly in bottom of a large casserole.
  • Dredge salmon lightly with flour then arrange half the fish on the salt pork.
  • Sprinkle with half the celery, onion and potato slices then season with salt and pepper.
  • Roll out half of the pastry slightly thicker than normal to fit casserole.
  • Cover potato layer with pastry cutting two large vents.
  • Pour in water through vents until level with pastry.
  • Layer with 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 then bake at 350 for 1-1/2 hours.

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