Salmon and lemon béchamel pie

Ingredients

6 servings

• 2 puff pastries
• 3 glasses of flour
• 1 l of milk
• 1 tub of thick crème fraîche
• 2 packs of smoked salmon
• 25 g of butter
• 4 limes
• 4 eggs
• broccoli

Steps

1. 1

   In a saucepan, melt the butter then gradually add the flour.

2. 2

   When the mixture is smooth, add the milk off the heat.

3. 3

   Cook again over low heat, stirring constantly!

4. 4

   Add a little crème fraîche, salt, lemon juice, and lemon zest. There you go, the béchamel is ready!

5. 5

   Roll out one of the puff pastries in a pie dish. Pour the béchamel over the pastry, then spread the smoked salmon and the cut and blanched broccoli on top.

6. 6

   Cover everything with the 2nd puff pastry.

7. 7

   Brush the puff pastry with beaten egg yolk using a brush. Bake at 180°C (gas mark 6) for 25 minutes.