Dear Sun Spots: I am looking for a two-crusted salmon-pie recipe. Keep up the good work. You’re helping a lot of people. – No Name, No Town.

Answer: In addition to responses from readers, you might want to try the following recipe for Salmon Pie from TV chef Emeril Lagasse’s “Winter in New England” show. Ingredients: 2 (8-ounce) salmon fillets, salt and freshly ground white pepper, 3 cups court bouillon, 1 tablespoon olive oil, 1 cup finely chopped onions, 1 tablespoon chopped garlic, 1 tablespoon finely chopped fresh parsley, 2 cups mashed potatoes, 1 egg, ½ cup heavy cream. Basic savory pie crust (recipe follows), plus flour for dusting.

Method: Preheat the oven to 350 degrees Fahrenheit.

Season the salmon with salt and white pepper. In a sauté pan, add the court bouillon and bring to a simmer. Add the salmon and poach for six to eight 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 sauté pan, heat the olive oil. When the oil is hot, add the onions. Season the onions with salt and white pepper. Saute for two minutes. Remove from the heat and stir in the garlic and parsley. Add the sautéed mixture to the salmon. Mix thoroughly. Add the mashed potatoes, egg and cream. Mix well. Season the mixture with salt and pepper.

Cut the pie dough in two. 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.

Basic savory pie crust. Ingredients: 3¼ cups flour, 1 teaspoon salt, 1 1/3 cups cold lard or solid vegetable shortening, 4 to 5 tablespoons ice water. Method: Combine the flour and salt in a bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

In addition, Sun Spots found what looks like a great, curried salmon recipe online that she’s going to try. You and your family might enjoy this also.

Curried salmon with papadums. Ingredients: 1 can Alaska salmon, pink or red; 2 tablespoons mayonnaise; 2 tablespoons natural yogurt, or sour cream; 1 lime, juiced; 2 teaspoons medium hot curry paste (or more if desired); 2 pickled dill cucumbers, chopped; 1 avocado, peeled and chopped; 1 red apple, core removed and chopped; salt to taste; 2 tablespoons vegetable oil; 6 papadums (a thin crisp bread).

Method: Drain the can of salmon and flake the fish. Set aside. Mix together the mayonnaise, yogurt, lime juice, curry paste, dill cucumber, avocado and apple. Season lightly and mix in the salmon flakes. Heat the oil in a frying pan and fry each papadum – not too rapidly or they will lose their shape and curl up unevenly. Cook until they are crisp and the edges have curled up. Pile equal amounts of the salmon curry onto each papadum and serve on individual plates, garnished with a little salad and lime slices. You might even like to try some cilantro leaves, which are often used in Indian cooking.

Note: Papadums are potato chip-like Indian flatbread usually available in the ethnic aisle of the grocery store.

This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name (we won’t use it if you ask us not to). Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can also be posted at www.sunjournal.com in the Advice section under Opinion on the left-hand corner of your computer screen. In addition, you can e-mail your inquiries to [email protected].