Directions

1. Prepare potato topping: Place a large pot of water over high heat. Add a generous amount of salt to the water. Peel and chop the potatoes and celery root. When the water comes to a boil, add the potatoes and celery root to the pot. Boil until very tender. Drain. Transfer to the bowl of a stand mixer with the whip attachment. Add butter and crème fraiche to the mixing bowl. Whip on medium low speed until smooth and creamy. Add milk one tablespoon at a time until you achieve a spreadable consistency. Season with salt to taste.

2. Cook filling: Preheat the oven to 400 degrees. Place a cast iron skillet over medium heat. Add the butter and oil. When the butter is melted, add the onions, parsnip, carrot, and kale. Season modestly with salt and pepper (the smoked salmon will add a fair amount of salt later on). When the vegetables are becoming tender, stir in the flour. Cook, stirring constantly, for 2 minutes. Deglaze the pan with seafood stock and milk, stirring constantly. The mixture will begin to thicken. Gently fold in the crème fraiche, smoked salmon, and fresh nutmeg. Check for seasoning and add additional salt to taste, if needed. Remove from heat.

3. Assemble pie and bake: Take the potato mixture and dollop it atop the salmon mixture. Using an offset spatula, gently spread the potato mixture to the edges to cover. Sprinkle with grated gruyere cheese. Pop the pie into the oven for 18-20 minutes. Turn the broiler to high and brown the topping for another 3-4 minutes, until bubbling and golden. Sprinkle with fresh chives. Allow the pie to rest for 10 minutes before spooning into bowls and serving.