If you love salmon, you'll love this recipe!
1 cup potatoes, peeled and diced
1 tablespoon of cornstarch + 1 tablespoon of water, diluted
1 cup chopped leek
1 celery stalk, diced
6 tablespoons butter
3 tablespoons flour
1 cup of milk
1/3 cup of 15% cream
675 g (1½ lb.) salmon fillet without skin, cut into cubes
1 puff pastry
Milk and egg beaten
Salt and pepper
In a small saucepan of salt water, cook the potatoes until tender. Drain.
In a saucepan, melt the butter and soften the leek and celery. Add salt and pepper. Sprinkle flour and cook for 1 minute, stirring, then add milk, cream and bring to a boil while whisking.
Add the salmon and bring to a boil. Simmer for about 2 minutes, stirring to crush the salmon, but not too much. Remove from fire.
Stir in the starch mixture and the potatoes.
Preheat the oven to 200 ° C (400 ° F).
Pour the filling into a 9-inch glass dish and place the puff pastry on top. Make some incisions and brush with the beaten egg and milk.
Bake for about 45 minutes.