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1
Wrap the salmon in a piece of cheesecloth, tie securely with string and cook gently for about 3O minutes in a court bouillon made of water, white wine, salt, onion, peppercorns and carrot.
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2
Remove from the bouillon, unwrap, and remove all skin, bones and the black part of the flesh.
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3
When cool enough to handle, flake it with your fingers to be sure you feel and extract all the bones.
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4
Peel the figs and add to them the washed and stemmed grapes.
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5
Crush the fruits together, using a wooden spoon, and season them with the marjoram, cinnamon, ginger, sugar and 1 1/2 teaspoons salt.
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6
Grate or grind the blanched almonds, moisten them with the rosewater and add to the fruit.
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7
Now stir in the flaked salmon, chopped parsley and 4 tablespoons melted butter.
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8
Beat the egg white with a fork until frothy, then stir it into the whole mixture.
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9
Line a 9-inch pie dish with pastry and fill it with the salmon mixture.
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10
Cover with more pastry.
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11
Trim, roll under and crimp the edges.
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12
Make 5 or 6 generous slits in the top crust and place in a 350 ^ F. oven.
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13
Bake for about 20 minutes, turn the regulator to 400^ F. and continue baking until it looks done, or for about 45 minutes in all.
