Salmon Pie with Béchamel (Québec Pâté au Saumon avec Béchamel)

Salmon pie is variant of tourtière filled with salmon. In this Québec version, the pie is a preparation of cooked salmon, mashed potatoes and a delicious Béchamel sauce.

Pastry:
1 recipe double shortcrust pastry
1 large egg, beaten with 1 Tbsp. milk, for brushing

Filling:
2 cups Russet potatoes, peeled and diced (500 mL)
4 cloves garlic, peeled and halved
¼ cup butter (60 mL)
1 cup leek, chopped (250 mL)
¼ cup 35% cream (60 mL)
1 lb salmon fillet, skinless, cubed (454 g)
sea salt
black pepper, freshly ground

Béchamel Sauce:
2 Tbsp. butter (30 mL)
2 Tbsp. all-purpose flour, unbleached (30 mL)
1¼ cups milk (300 mL)
kosher or sea salt
black pepper, freshly ground

For the Filling:
In a pot of salted water, cook the potatoes and garlic for about 15 minutes or until the vegetables are tender. Drain. Using a potato masher, mash with 2 Tbsp. (30 mL) of the butter. Salt and pepper, to taste.

Meanwhile, in a skillet, soften the leek in the remaining butter. Add the cream and salmon and continue cooking, stirring frequently, until the salmon is cooked through and the cream is reduced almost dry. Pour into the mashed potatoes and mix well to crumble the salmon. Adjust seasoning, to taste.

For the Béchamel:
Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown, about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2-3 minutes more. Remove from the heat. Cover it with wax paper to prevent a skin from forming. Set aside.

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6). Place the rack in the bottom of the oven.

On a floured work surface, roll out the two discs of dough and line a 9" (23 cm) diameter pie dish with a shell. Make incisions in the second drop. Place the salmon filling into the crust. Cover with Béchamel sauce.

Brush the edges of the pastry with egg wash and cover with the second pastry. Scallop the edges and brush with egg wash.

Bake for about 45 minutes or until the pastry is golden brown.

Let stand 15 minutes before serving.

Makes 4-5 servings.