EGG SAUCE FOR SALMON PIE RECIPES

Steps:

• In a bowl, combine the potatoes, onion, milk, celery seed, garlic powder, salt and pepper. Stir in salmon and parsley. Line a 9-in. pie plate with bottom pastry; trim even with edges. Spread salmon mixture into crust. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Beat egg and water; brush over pastry. Bake at 350° for 40-45 minutes or until crust is golden. Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees.
• Fifteen minutes before the pie is ready prepare the white sauce by melting the butter in a medium saucepan and whisk in the flour until thoroughly incorporated. Cook, over medium-low heat, for a few minutes, whisking constantly.
• Take the pot off the heat and add about a third of the warmed milk, whisking it in hard until smooth; add the second third, off the heat, whisking in hard. It will be very thick. Then return the pot to medium heat and add the remaining milk, whisking constantly until smooth. Add more milk or heavy cream for a sauce as thick as a pourable custard. Season generously with salt, pepper and nutmeg. Add the onion and simmer the sauce gently for about 5 to 10 minutes, adding more milk or cream to thin the sauce to your preference. Add the sliced eggs and warm through for about a minute. Remove the onion and serve.