4 c. peeled, very thinly sliced potatoes (preferably baking potatoes)
3/4 tsp. salt
2 tbsp. minced parsley
1 sm. onion, minced
1/8 tsp. black pepper
1 can (7 3/4 oz.) salmon, drained
Minced fresh dill or 1/2 tbsp. dried dill weed
2 tbsp. butter
1 egg, beaten with 1 tbsp. milk
1/2 c whipping cream
Parsley for garnish
Flaky pastry

1. Prepare 9 inch pie shell.

2. Toss together potatoes, salt, parsley, onion and black pepper. Spread half in pie shell.

3. Flake salmon and spread over potatoes. Sprinkle with dill. Add remaining potatoes. Dot with butter.

4. Roll out remaining pastry and adjust top crust on pie, adding decorative pastry "leaves" if desired. Cut slits for steam to escape. Trim edges and crimp with fork. Brush with egg, milk mixture.

5. Very gradually, pour cream into pie, allowing cream to settle before continuing. Replace pastry cut out. Cut into wedges and serve warm. Garnish with parsley. Temperature 375 degrees for 1 hour.