Salmon Pot Pie - cooking recipe

Ingredients
    3 cups clam juice
    1 (3 ounce) salmon fillet, skin removed
    1 tablespoon olive oil
    2 tablespoons butter
    1 carrot, peeled and diced
    1 stalk celery, diced
    1 small leek, diced
    1 shallot, minced
    3 tablespoons all-purpose flour, or as needed
    1 cup heavy whipping cream
    3 tablespoons chopped fresh dill, or to taste
    1/2 lemon, juiced, or to taste
    salt and ground black pepper to taste
    10 medium shrimp, peeled and deveined
    1 1/2 ounces smoked salmon, chopped
    1/2 sheet frozen puff pastry, thawed
Preparation
    Preheat oven to 425 degrees F (220 degrees C). Grease two 2-cup baking dishes.
    Bring the clam juice to a simmer in a small pot. Place salmon fillet into clam juice; poach until fish flakes easily with a fork, about 10 minutes. Remove salmon to a plate; reserve poaching liquid.
    Heat olive oil and butter in a skillet over medium heat. Stir in carrot, celery, leek, and shallot; cook and stir until vegetables are tender, about 5 minutes. Whisk flour into vegetable mixture; cook and stir until flour is golden, about 5 minutes.
    Whisk reserved poaching liquid and cream into vegetable mixture; return to a simmer and cook, stirring occasionally, until sauce thickens, about 3 minutes. Stir dill and lemon juice into mixture; season with salt and pepper.
    Break salmon fillet into bite-size pieces; divide into prepared baking dishes. Cover salmon with 1/3 the sauce; layer 5 shrimp into each dish. Cover shrimp with 1/3 the sauce; divide smoked salmon evenly into each dish. Top with remaining 1/3 the sauce.
    Roll out puff pastry sheet 1/8-inch thick on a lightly floured surface. Cut two pastry circles large enough to cover the baking dishes and place one circle over each dish. Place dishes on a baking sheet.
    Bake in the preheated oven until pastry is risen and golden brown, about 15 minutes. Cool for 5 minutes before serving.

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