Prepare the pastry as instructed and chill in the refrigerator while you prepare the filling.
In a small pot, cover the potatoes with water by 1 inch. Bring to a boil and cook until the potatoes are just fork-tender, about 5 minutes. Drain potatoes in a colander set in the sink and refresh under cold running water, being careful not to break the pieces.
Season the salmon lightly on both sides with 1/4 teaspoon of the salt and 1/4 teaspoon of the white pepper.
In a medium skillet, bring the chicken broth to a simmer. Add the salmon and cook until just cooked through, about 8 minutes. This is called poaching. Remove from the heat and, using a skimmer or slotted spoon, transfer the salmon to a large mixing bowl to cool. When cool enough to handle, gently break salmon into bite-size pieces.
In a large skillet over medium-high heat, cook the bacon until it is crisp and has released almost all of its fat, about 6 minutes. This is called rendering. Remove the bacon with a slotted spoon and transfer to paper towels to drain. Drain off all but 2 tablespoons of the fat from the skillet. Add the leeks and cook, stirring occasionally, until soft, about 6 minutes. Add the garlic and cook, stirring, for 1 minute. Remove from the heat, add the parsley, and set aside to cool.
Add the leek mixture to the salmon and mix gently, being careful not to break up the fish pieces.
In a small mixing bowl, with a fork or whisk, beat together the eggs, egg yolk, 1/2 cup of the cream, the remaining salt, and the remaining white pepper.
Position rack in bottom third of oven and preheat the oven to 375?F.
On a lightly floured surface, roll out the larger piece of dough into a round, about 12 inches in diameter and about 1/8 inch thick. Transfer to a 10-inch pie pan. Lay the bacon pieces across the bottom, and top with the potato slices. Spoon the salmon mixture over the potatoes and top with the cream mixture. Roll out the remaining dough and transfer to the top of the pie. Using a small sharp knife or kitchen shears, cut away the excess dough and crimp the edges of the crusts with your fingers or a fork to seal completely. Cut several thin vents in the crust with the knife and, with a pastry brush, paint the top crust with the remaining tablespoon of cream.
Bake the pie until golden brown, 1 hour to 1 hour and 15 minutes. Using oven mitts or pot holders, remove from the oven and cool on a wire rack for 15 minutes before serving.
To serve, cut the pie into 6 to 8 slices and drizzle each slice with some of the melted butter. Serve with a lemon wedge for squeezing.
Yield: 6 - 8 servings