Melt the ghee with the garlic in a saucepan over medium heat.
3 tbsp. ghee, 2 garlic cloves
Add the tapioca starch and stir to combine.
1 tbsp. tapioca starch
Pour the almond or coconut milk into the saucepan, and cook, stirring constantly, until sauce thickens. Season to taste.
2 cups almond or coconut milk
In a bowl, combine the salmon, carrots, celery, onion, chives, and salt and pepper to taste.
4 cups salmon, 1 to 2 carrots, 1 celery stalk, 1 red onion, 2 tbsp. fresh chives, Sea salt and freshly ground black pepper
Lay a layer of potatoes at the bottom of a baking dish, and cover generously with some of the coconut sauce.
6 to 8 sweet or russet potatoes
Top the potato layer with half the salmon mixture, then with the remaining potatoes. Ppour the remaining sauce all over the salmon pie.
Bake in the oven for 45 to 60 minutes.