Wednesday, April 28, 2010


makes six servings

4½ cups all-purpose flour
4 teaspoons baking powder
2 teaspoons salt
2 cups lard, diced
¾ cup boiling water
4 teaspoons lemon juice
1 large egg, beaten
2 tablespoons butter
6 medium slices bacon, cut into 1-inch pieces
1 medium onion, chopped
2 cups peeled potatoes cut into ½-inch cubes
One 1-pound salmon steak, boned, skinned, and cut into ½-inch pieces
salt and freshly ground black pepper to taste

In a large mixing bowl, combine the flour, baking powder, salt, and half of the diced lard and mix till well blended. Place the remaining 1 cup of lard in a small bowl, add the boiling water, stir well till lard is melted, and let cool slightly. Add the lemon juice and egg, blend well, pour the mixture over the flour mixture, and stir thoroughly to form a smooth dough. Turn out the dough on a lightly floured surface, knead lightly, wrap in plastic wrap, and chill for 1 hour.

Preheat the oven to 400°F. Butter a 9-by-2-inch baking dish and set aside.

In a large, heavy skillet, melt the butter over moderate heat, add the bacon, and stir till slightly browned. Add the onion and stir 2 minutes. Add the potatoes and stir for 1 minute. Add just enough water to cover, bring to a low boil, and cook till the potatoes are tender and some of the water has evaporated, about 15 minutes. Remove from the heat, add the salmon and salt and pepper, stir, and let the mixture cool.

On a work surface, roll out half the chilled dough about ¼ inch thick, line the prepared baking dish with the dough, and fill the shell with the salmon mixture. Roll out the remaining dough, lay it over the filling, seal the edges by pressing them down with a fork, and cut several slits on top. Bake the torte for 15 minutes, reduce the heat to 350°F, and continue baking till the crust is golden, about 30 minutes longer.

Cut and serve the hot torte in wedges.

bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007

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