Ricardo’s Salmon Pot Pie | RICARDO

Ingredients

• 1 cup (160 g) potatoes, peeled and cut into small dice
• 1 tbsp cornstarch
• 1 tbsp (15 ml) water
• 1 cup (95 g) leek, chopped
• 1 celery stalk, cut into small dice
• 6 tbsp (85 g) butter
• 3 tbsp unbleached all-purpose flour
• 1 cup (250 ml) milk, plus more for brushing
• 1/4 cup (60 ml) 35% cream
• 1 1/2 lb (675 g) salmon fillets without skin, cubed
• 2 discs shortcrust pastry (see recipe)