Peel and quarter potatoes. Place in large saucepan with water and 1/2 teaspoon salt, and bring to a boil on high heat setting. Reduce heat to medium and cook until a fork passes easily through them, about 30 minutes.  Remove from heat. Drain potatoes, reserving some of the water in a measuring cup.  

While the potatoes are cooking, prepare bottom pie crust and set it into the pie plate. Open salmon tin and squeeze as much juice as possible out of the tin. Transfer salmon to a dinner plate. Remove and discard bones and skin. Mash the salmon with a fork and transfer it to the prepared pie plate. Press it into the bottom of the plate.

Mash potatoes with masher.  Add butter, salt, pepper and 1/4 cup of the potato juice. If still lumpy, use a hand mixer and beat potatoes until smooth. Add additional potato water as desired to make potatoes fluffy. Heap the potatoes on top of the salmon mixture. Top with pie crust.

To avoid burning the pie crust, cut four 2-inch pieces of foil and fold them around the edge of the pie plate, covering the crust edge.  

Bake pie in 375°F oven for 35 minutes, then remove foil and bake for additional 25 minutes or until crust is golden brown.

Remove from oven and cut into portions.

Serve with a green salad tossed with White Balsamic Vinaigrette.