This Salmon Pie is rich, savory, and bursting with fresh flavors!
Flaky puff pastry, tender salmon, creamy ricotta, and fragrant herbs come together in a delightful dish perfect for any occasion.
Quick to make and always impressive!
Ingredients
- 1 sheet puff pastry, thawed
- 200 g (7 oz) cooked salmon, flaked
- 200 g (7 oz) ricotta cheese
- 2 medium potatoes, boiled and thinly sliced
- ½ cup fennel leaves, finely chopped
- ¼ cup fresh dill, chopped
- 2 large eggs
- ½ cup cream or milk
- 1 tbsp olive oil
- Salt and pepper to taste
- Lemon slices for garnish (optional)
Instructions
Step 1: Preheat the oven to 375°F (190°C) and lightly grease a pie dish.
Step 2: Roll out puff pastry to line the dish, trimming edges. Prick the base with a fork.
Step 3: Layer sliced potatoes at the bottom, followed by salmon, fennel, dill, and ricotta.
Repeat layers, finishing with salmon on top.
Step 4: In a bowl, whisk eggs, cream, salt, and pepper. Pour the mixture evenly over the pie filling.
Step 5: Bake for 45-50 minutes until the top is golden and the filling is set.
Step 6: Let cool for 10 minutes, garnish with dill and lemon slices, and serve.
Tips
For a crispy crust, brush the puff pastry edges with an egg wash before baking.
Substitute fennel with parsley or spinach if preferred.
This pie reheats well, making it ideal for leftovers.
Frequently Asked Questions (FAQs)
1. Can I use fresh salmon?
Yes, cook it first by baking or steaming before adding to the pie.
2. Can I substitute ricotta cheese?
Yes, cream cheese or cottage cheese work as substitutes.
3. Can this pie be frozen?
Absolutely! Freeze after baking and reheat in the oven when ready to serve.
4. How do I ensure the base doesn’t get soggy?
Pre-bake the pastry for 5-7 minutes before adding the filling.
5. What can I serve with this pie?
Pair it with a fresh green salad or steamed vegetables for a complete meal.
Salmon Pie
Ingredients
- 1 sheet puff pastry thawed
- 200 g cooked salmon, flaked 7 oz
- 200 g ricotta cheese 7 oz
- 2 medium potatoes boiled and thinly sliced
- ½ cup fennel leaves finely chopped
- ¼ cup fresh dill chopped
- 2 large eggs
- ½ cup cream or milk
- 1 tbsp olive oil
- Salt and pepper to taste
- Lemon slices for garnish optional
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a pie dish.
- Roll out puff pastry to line the dish, trimming edges. Prick the base with a fork.
- Layer sliced potatoes at the bottom, followed by salmon, fennel, dill, and ricotta. Repeat layers, finishing with salmon on top.
- In a bowl, whisk eggs, cream, salt, and pepper. Pour the mixture evenly over the pie filling.
- Bake for 45-50 minutes until the top is golden and the filling is set.
- Let cool for 10 minutes, garnish with dill and lemon slices, and serve.
