Salmon and Spinach Potpie

Ingredients

• 2 bunches flat-leaf spinach (about 1 pound total), trimmed and washed well, with some water left clinging to leaves (11 cups packed)
• 1 package (14 ounces) all-butter puff pastry, thawed
• 1 egg, beaten
• 1 pound skinless salmon fillets (preferably wild Alaskan), cut into 1-inch chunks
• Kosher salt and freshly ground pepper
• 4 tablespoons unsalted butter
• 6 scallions, white and light-green parts only, thinly sliced (1 cup)
• ¼ cup unbleached all-purpose flour
• 1 ¾ cups fish stock (from a 15-ounce can, such as Bar Harbor), or chicken or vegetable broth
• ⅔ cup whole milk
• 8 ounces (2 medium) Yukon Gold potatoes, peeled and cut into ½-inch pieces
• 1 cup fresh English peas (from 12 to 16 ounces in pods)
• 1 ½ teaspoons minced fresh tarragon
• 5 teaspoons fresh lemon juice

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