Preheat the oven to 350 degrees F.
Season the salmon with salt and white pepper. In a saute pan, add the court
bouillon and bring to a
simmer. Add the salmon and
poach for 6 to 8 minutes. Allow the salmon to cool in the water until tepid. Remove the salmon from the pan and discard the liquid. Flake the salmon into a mixing bowl.
In another saute pan, heat the oil. When the oil is hot, add the onions. Season the
onions with salt and white pepper. Saute for 2 minutes. Remove from the heat and stir in the garlic and
parsley. Add the
Sauteed mixture to the salmon. Mix thoroughly. Add the
potatoes,
egg, and cream. Mix well. Season the mixture with salt and pepper.
Cut the pie dough into 2 halves. Lightly
dust the surface with flour. Roll out each half of dough to 12-inches in diameter and about 1/8-inch thick. Fold one circle of dough into fourths. Carefully lift the dough and place in a 10-inch deep-dish
pie pan. Unfold the
pie dough and spoon the salmon mixture into the pie shell. Place the second round of dough over the salmon mixture. Using a sharp knife, cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. Bake the pie for 25 to 30 minutes or until golden brown.
Miss Hilda's Meat and Potato Pie
