Page 240 - Pie Squared

3 cups (710 ml) whole milk

2 bay leaves

12 black peppercorns

6 fresh flat-leaf parsley stalks

SAUCE

4 tablespoons (56 g) unsalted butter

½ cup (60 g) all-purpose flour

½ teaspoon smoked paprika

1 cup (240 ml) heavy cream
4 ounces (113 g) mild cheddar cheese, grated (about 1 cup)

Kosher salt

Freshly ground black pepper

FILLING
8 ounces (227 g) hot smoked salmon, skin removed and meat flaked into

bite-sized chunks
1 pound (455 g) peeled large (21 to 30 per pound) American-caught shrimp,

thawed if frozen

1 pound (455 g) russet potatoes, scrubbed, cut into ½-inch dice, and
steamed until tender

1 cup (128 g) frozen peas

¼ cup (15 g) chopped fresh flat-leaf parsley
1 tablespoon drained capers

1 egg yolk

1 tablespoon cold water

½ teaspoon kosher salt

For the crust: In the food processor, pulse the flour, onion butter,
and salt until the butter is in small pieces coated with flour, about 15

times. Add the water all at once and process until the mixture almost