Pâté au Saumon

Ingredients :
- double pie dough recipe of your choice
- one large salmon filet
- 8 medium potatoes, boiled and mashed
- one bunch of both parsley and dill, chopped
- 2 lemons
- salt and pepper
- one egg, beaten or 2 tablespoons of milk

Prepare the dough, cut in half and refrigerate for 1 hours. I use Martha Stuart pâte brisée.
Preheat the oven at 350. Press juice from one lemon, cut into slices the second lemon and set aside. Chop parsley and dill and set aside. Rinse salmon filet, place it on a foiled or parchemin paper onto a baking sheet. Sprinkle lemon juice onto salmon, parsley and dill and arrange lemon slices on top. Bake for about 23 minutes, time could vary according to type of oven. Remove from oven and cool slightly. Remove skin and lemon slices. In a large bowl, combine mashed potatoes, salmon with herbs using a large fork, season with salt and pepper. Roll the dough onto a 9 inch pie plate, place the mixture into the plate, press with a spoon then roll the top to finish. Brush the top with egg or milk. Bake for about 40 minutes or intil golden brown.
The next day, I take it out of the fridge, cut the remaining of the pâté in individual portion in plastic wrap, then put it in a large freezer bag and freeze it.