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1
Preheat the oven to 350 degrees F.
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2
Season the salmon with salt and white pepper.
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3
In a saute pan, add the court bouillon and bring to a simmer.
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4
Add the salmon and poach for 6 to 8 minutes.
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5
Allow the salmon to cool in the water until tepid.
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6
Remove the salmon from the pan and discard the liquid.
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7
Flake the salmon into a mixing bowl.
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8
In another saute pan, heat the oil.
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9
When the oil is hot, add the onions.
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10
Season the onions with salt and white pepper.
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11
Saute for 2 minutes.
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12
Remove from the heat and stir in the garlic and parsley.
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13
Add the Sauteed mixture to the salmon.
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14
Mix thoroughly.
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15
Add the potatoes, egg, and cream.
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16
Mix well.
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17
Season the mixture with salt and pepper.
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18
Cut the pie dough into 2 halves.
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19
Lightly dust the surface with flour.
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20
Roll out each half of dough to 12-inches in diameter and about 1/8-inch thick.
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21
Fold one circle of dough into fourths.
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22
Carefully lift the dough and place in a 10-inch deep-dish pie pan.
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23
Unfold the pie dough and spoon the salmon mixture into the pie shell.
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24
Place the second round of dough over the salmon mixture.
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25
Using a sharp knife, cut away the excess dough.
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26
Using your fingers, crimp the edges of the pie firmly to seal the dough completely.
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27
Bake the pie for 25 to 30 minutes or until golden brown.
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28
Combine the flour and salt in a bowl.
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29
Add the lard and work it in with your hands until the mixture resembles coarse crumbs.
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30
Add the water, 1 tablespoon at a time, working it in with your hands.
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31
Add only as much as you need to make a smooth ball of dough.
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32
Wrap it in plastic wrap and refrigerate for at least 30 minutes.
