Salmon Pie
Flaky puff pastry, tender salmon, creamy ricotta, and fragrant herbs come together in a delightful dish perfect for any occasion.
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.