1 lb fresh salmon
Olive oil
1 large onion chopped fine
2 stalks celery chopped fine
1 box instant mashed potatoes

Poach salmon in milk until cooked (reserve milk)
Sauté onion and celery until tender
Combine in bowl and mash together
Cook potatoes and add until you think it is enough
Use leftover milk from poaching if needed
Cool a bit before filling pie shell
Bake 425° for 15 minutes lower to 350° and cook until nice and brown about 45 minutes
Let sit for at least 10 minutes before slicing