3 round 12" pie crust
12 ounces wild salmon, cooked and broken into bite size pieces
2 cups small shrimp, (frozen or fresh)
1 shallots, chopped finely
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
2 cups milk
3 tablespoons butter
1 tablespoon unbleached white flour
1 tablespoon pesto
Sea salt and black pepper
In a large, deep sided skillet, heat butter over medium to high until it melts. Saute shallots until soft. Add flour and whisk until smooth. Keep over medium heat until it turns slightly darker in color (about 4 minutes). Meanwhile, heat milk in a medium saucepan until just about to boil. Add to the flour mixture one cup at a time whisking constantly until all the milk is used up and sauce is smooth. Bring sauce to a boil and cook a further 10 minutes, whisking constantly. Mix in pesto. Season with sea salt and black pepper to taste.
Add salmon, shrimp, parsley, and dill to the bechamel. Stir well to combine. Leave to cool completely.
Preheat oven to 400 F.
Line a greased 12" by 12" round tart pan with a pie crust. Add the pie filling. Add the 2nd pie crust on top and seal the edges well or make a lattice top by cutting strips (1/2") with the remainder of the dough (refer to picture). Brush pastry with milk or melted butter.
Bake for 30 minutes or until crust is a golden brown.