Pastry for a 2 crust pie, made with lard.

FOR FILLING:

1/4 lb. sliced bacon, cut in 1/4 inch pieces
1 med. onion, chopped
3 med. potatoes, peeled and cubed
1 1/2 lbs. salmon steaks, skinned, boned and cut into 1 inch chunks
1 clove garlic, crushed
2 tbsp. capers, chopped
1/4 c. finely chopped dill pickles
1/4 c. chopped fresh parsley
1 tsp. dried tarragon
1 tsp. salt, to taste
Freshly ground pepper to taste

FOR THE EGG WASH:

1 egg, beaten
1 tbsp. cream

1. Roll out half of the prepared pastry and fit into a 9 inch pie pan. Roll out the top crust. Refrigerate both.

2. In a saute pan, cook the bacon over medium-low heat until the fat is rendered out and the bacon is crisp. Remove the bacon and drain on paper towels. Remove all but 2 tablespoons of fat from the pan.

3. Saute the onion over medium-high heat, stirring occasionally, until soft. Add the potatoes and stir to coat with the fat. Add just enough boiling water to barely cover the potatoes, cover and simmer 10 minutes. Add the salmon, garlic, capers, dill pickle, parsley, tarragon, salt, pepper, and the reserved bacon to the potato mixture and combine gently. Cover and allow to cool.

4. Turn the salmon mixture into the prepared pie shell. fit the top pastry over the filling, crimp and trim the edges. Cut steam vents in the top crust and decorate with cut outs from the pastry scraps, if desired. Whisk together the egg and cream and liberally brush the egg wash over the pie.

5. Bake in preheated 400 degree oven for 15 minutes. Turn the heat to 350 degrees and bake an additional 30 minutes or until the top crust is golden. Allow to sit 10 minutes before cutting.