It starts with this recipe:
Recipe by Daniel Myers
This recipe is surprisingly simple and exceptionally tasty. The original source is German, but it goes really well with Cameline sauce.
1 lb. salmon fillets
1 tsp. parsley
1/4 tsp. sage
1/4 tsp. ginger
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. anise
pastry for a double-crust pie*
Remove any skin from salmon. Roll out half of pastry on a floured surface, and place salmon in the middle. Add remaining ingredients and cover with the rest of the pastry. Seal edges with water and cut to shape if desired. Bake at 350° until golden - about 40 minutes.Source [Ein Buch von guter spise, A. Atlas (trans)]: 19. Diz ist ein gut spise von eime lahs (This is a good food of a salmon). Nim einen lahs. schabe im abe die schupen. spalde in und snit in an stücke. hacke peterlin selbey. Nim gestozzen yngeber pfeffer enys saltz zu mazzen. mache eynen derben teyk noch der groezze der stucke. und wirf daz krut uf die stücke. und bewirke sie mit dem teyge. kanst du sie gestemphen in ein forme daz tu. so mahtu machen hechde. förheln brasmen und backe eigliches besunder in eime teyge. ist ez aber eins fleischtages. so mahtu machen hüenre, rephüenre, tuben und vasande mahtu machen. ab du hast die formen. und backe sie in smaltze oder siut sie in den formen. nim von den brüsten der hüenre oder ander gut fleisch. so wirt die kunst dests bezzer und fersaltzez.
Take a salmon. Scrape off the scales. Split it and cut it into pieces. Cut parsley (and) sage. Take ground ginger, pepper, anise. Salt to mass. Make a dough (possibly freshly made as opposed to sourdough) also the size of the piece (of salmon). And throw the herb on the piece. And surround it with the dough. Stamp it in a form if you can. Thus you may make pike (and) trout. And bake individually in a dough. However, if it is a meat day, then you may make hens, partridge, pigeon and pheasant. If you have the forms, and bake them in fat or boil in the forms. Take from the breasts of the hens or other good meat. So will the art be the better and do not oversalt.
*Then you make my standard pie crust recipe which is from here: http://www.diynetwork.com/diy/lc_desserts/article/0,2041,DIY_14000_2273785,00.html
2-1/2 cups all-purpose flour
3/4 teaspoons salt
3/4 cup shortening
6 tablespoons unsalted butter
1/3 cup cold water
1/2 cup all-purpose flour
Combine 2-1/2 cups flour and salt in mixer bowl (figure A) and mix briefly (using paddle attachment if your mixer has one).
Add butter and shortening (figure B) and mix on low speed just until mixture is crumb consistency.
In a small bowl combine the 1/2 cup flour and 1/3 cup cold water and mix to make a smooth paste called a slurry (figure C). Add this mixture to crumb mixture and blend until ingredients come together, about 20 to 30 seconds.
EXCEPT you substitute half of the shortening for butter, and add a whole bunch of dried dill, some garlic powder, and some mustard powder to the pastry before you add the slurry mix. Chill a bit and then follow as above.
We used salmon fillet that came frozen in 4-ounce chunks. Once baked, these freeze and reheat really well except in the microwave which makes them soft and floppy. If we'd chopped up the fish a bit and made the pastry to fit the length of a standard toaster slot, we'd have fish Pop Tarts.