Did she like the finished product? Not so much. Sam was not a big fan either. But my husband and I both recommend this, though it might be best for a weekend project. Kids can help you layer the ingredients in the pie and crimp the edges. 

Irish Salmon Pie

Serves 6 to 8

Store-bought piecrust for a double-crust savory pie

¾ pound (1-2) Idaho potato, peeled and cut into ¼-inch slices

1 pound skinless salmon fillets

¾ teaspoon salt (divided use)

½ teaspoon ground white pepper (black will work if you don’t have white) (divided use)

2 cups reduced-sodium chicken broth

¼ pound thickly cut bacon, cut into 1-inch pieces

1 cup sliced leeks, white parts only, rinsed well

2 teaspoons minced garlic

1 tablespoon finely chopped fresh parsley

2 large eggs

1 large egg yolk

½ cup plus 1 tablespoon heavy cream (divided use)

Lemon wedges for serving

In a small pot, cover potatoes with water by 1 inch. Bring to a boil and cook until potatoes are just fork-tender, about 5 minutes. Drain and refresh under cold running water, being careful not to break the pieces.

Season salmon lightly on both sides with ¼ teaspoon of the salt and ¼ teaspoon of the pepper. In a medium skillet, bring the chicken broth to a simmer. Add the salmon and cook until just cooked through, about 8 minutes. Remove from heat and, using a skimmer or slotted spoon, transfer salmon to a large mixing bowl to cool. Gently break into bite-size pieces.

In a large skillet over medium-high heat, cook the bacon until it is crisp and has released almost all of its fat, about 6 minutes. Remove the bacon with a slotted spoon and transfer to paper towels to drain. Drain off all but 2 tablespoons fat from the skillet. Add the leeks and cook, stirring occasionally, until soft, about 6 minutes. Add garlic and cook, stirring, for 1 minute. Remove from heat; add parsley and set aside to cool.

Add the leek mixture to the salmon and mix gently. In a small mixing bowl, with a fork or whisk, beat together the eggs, egg yolk, ½ cup of the cream, the remaining salt and remaining pepper.

Position rack in the bottom third of the oven and preheat the oven to 375 degrees. Roll out one piecrust and transfer to a 10-inch pie pan. Lay bacon pieces across the bottom and top with the potato slices. Spoon the salmon mixture over the potatoes and top with the cream mixture. Transfer top crust to the pie. Trim excess dough and crimp the edges of the crusts with your fingers or a fork to seal completely. Cut several thin vents in the crust with the knife and, with a pastry brush, paint the top crust with the remaining tablespoon of cream.

Bake the pie until golden brown, 1 hour to 1 hour 15 minutes. Remove from the oven and cool on a wire rack for 15 minutes before serving with lemon wedges.

--From "Emeril’s There’s a Chef in My World”

Per slice: 408 calories, 20 grams protein, 24 grams fat, 9 grams saturated fat, 26 grams carbohydrate, 1 gram fiber, 142 milligrams cholesterol, 726 milligrams sodium. Analysis by registered dietitian Jodie Shield.