Salmon Pie Recipe (Bacon and Dill)

Name: Salmon Pie Recipe (Bacon and Dill)
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 6
Cuisine: Québécoise
Ingredients: 375 g bacon; 2 cups (500 ml) peeled russet potatoes, diced; 4 garlic cloves, peeled and halved; ¼ cup (60 ml) butter, divided; 1 cup (250 ml) chopped leek; ½ cup (125 ml) heavy cream (35%); 1 ½ lb (650 g) skinless fresh salmon fillet, cubed; 3 tbsp (45 ml) chopped fresh dill; Zest of 1 lemon; Salt and pepper; 3 tbsp (45 ml) butter; 3 tbsp (45 ml) all-purpose flour; 1 ½ cups (375 ml) milk; 1 cup (250 ml) grated sharp cheddar; 1 tsp (5 ml) Dijon mustard; 1 pinch ground nutmeg; 2 discs of shortcrust pastry, well chilled; 1 egg yolk beaten with 1 tbsp (15 ml) milk

Preparation 45 min
Cooking 1 h 15 min
Servings 6
Freezing Absolutely

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Filling

375 g bacon
2 cups (500 ml) peeled russet potatoes, diced
4 garlic cloves, peeled and halved
¼ cup (60 ml) butter, divided
1 cup (250 ml) chopped leek
½ cup (125 ml) heavy cream (35%)
1 ½ lb (650 g) skinless fresh salmon fillet, cubed
3 tbsp (45 ml) chopped fresh dill
Zest of 1 lemon
Salt and pepper

Béchamel

3 tbsp (45 ml) butter
3 tbsp (45 ml) all-purpose flour
1 ½ cups (375 ml) milk
1 cup (250 ml) grated sharp cheddar
1 tsp (5 ml) Dijon mustard
1 pinch ground nutmeg

Assembly

2 discs of shortcrust pastry, well chilled
1 egg yolk beaten with 1 tbsp (15 ml) milk

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Preparation

In a skillet over medium heat, cook the bacon until semi-crisp, pouring off the fat as you go when there’s too much. Drain, crumble and set aside. Keep 1 tbsp (15 ml) of the fat.
In a pot of salted water, cook the potatoes and garlic for about 15 minutes, until very tender. Drain, then mash with a fork with 2 tbsp (30 ml) of the butter, keeping a bit of texture. Season with salt and pepper.
In a skillet, melt the rest of the butter with the bacon fat. Soften the leek for a few minutes.
Add the cream and salmon. Cook for 5 to 7 minutes, stirring often, until the salmon is cooked and the cream has almost evaporated.
Pour over the potatoes, then add the bacon, dill and lemon zest. Mix to break up the salmon. Adjust the seasoning: the bacon is salty, so taste before adding salt. Let cool for 10 to 15 minutes.
Béchamel. In a small saucepan, melt the butter, add the flour and cook for 1 minute, stirring. Pour in the milk and bring to a boil while whisking, then simmer for 2 minutes. Off the heat, stir in the cheddar, mustard and nutmeg. Cover.
Set the rack in the center of the oven. Preheat to 400°F (200°C).
Roll out the 2 discs of pastry on a floured surface. Line a 9-inch (23 cm) pie plate with the first one. Cut a few slits in the second.
Spread the filling in the crust, then cover with the béchamel.
Brush the edge with egg wash, cover with the second crust, crimp and brush the top.
Bake for about 45 minutes, until the pastry is nicely golden. Let rest for 15 minutes before serving.