Salmon Pâté Pie

Cut the salmon filet into 400 g pieces.
Roll out the pieces and place them in cans.
Close the cans with a can seamer.

Place the cans in a large caldron filled with hot water and cook at 175°F (80°C) for 20 to 30 minutes. Set aside.

Preserve the onions in butter.
Add the capers, lemon zest and thyme. Set aside.

In a caldron, cook the potatoes, drain the water and mash using a pill with a fine sieve.
Mix the potatoes, cream and butter over heat. Set aside.

Roll out the pastry and place on the bottom of a large oven-proof dish.
Add a layer of the onion preserve mixture and a thick layer of mashed potato.

Roll out another layer of pastry, and using an empty can, cut out several circles.
Set the dough circles aside.
Place the piece of dough with the holes punched out over the layer of potatoes.

Insert the empty conserves into the holes.
Brush egg yolk onto the dough and the circles.
Cook in the oven at 400?F (200?C) for about 1 hour or until the dough is brown.

Melt the butter in a caldron, and add flour.
Cook for 5 minutes (do not let it colour).

Add milk and nutmeg, stirring constantly, for another 5 minutes.

Take the cauldron off the heat, and add the quail and hen eggs as well as a few spoonfuls of salmon eggs.
Garnish with parsley and sea lettuce.

Once the pie is cooked, replace the empty cans with the cans of cooked salmon.
Open them. Remove the salmon from the cans.

Place the rest of the preserved onion mixture and a circle of cooked dough on top of the pieces of salmon pâté. Add a little egg sauce on the side.