Smoked Salmon Pie
Baking and Desserts | Finnish cuisine
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
8
Description
The pie will taste better if allowed to soak for an hour. Smoked salmon can be replaced with lightly smoked salmon, or in a pinch, just regular salmon, but that's the last resort — after all, it tastes best with smoked fish. You can easily do without capers. The pie will look more beautiful if the salmon is arranged on the onions in a serpentine pattern, and the gaps between the serpentine pieces are filled with the sour cream mixture.
Ingredients
- Spanish onions - 3 pieces
- Vegetable Oil - 3 tablespoons
- Sour Cream - 5 tablespoons
- Smoked Salmon Flavored Croutons - 10.6 oz
- Capers - to taste
- Dill - 1.8 oz
- Meyer Lemon Juice - 2 tablespoons
- Puff Pastry - 17.6 oz
Step by Step guide
Step 1
Slice the onion into half-rings and sauté in oil until cooked, then let it cool.
Step 2
In the sour cream, squeeze 1–2 tablespoons of lemon juice and add a bit of zest.
Step 3
Add finely chopped dill to the sour cream mixture.
Step 4
Cut the salmon into pieces or strips.
Step 5
Preheat the oven to 392°F. Line the pie dish with parchment paper or lightly grease it with vegetable oil. Roll out the dough, place it in the dish, create edges, and trim any excess dough.
Step 6
Prick the dough with a fork for better baking. Cover the dough with parchment paper, add peas, beans, rice, or buckwheat on top, and bake for 20 minutes. Remove from the oven, take off the parchment paper with the grains, and bake for another 10 minutes.
Step 7
In the warm puff pastry base, place the cooled onions, then spread the sour cream mixture over the onions and smooth it out. Top the sour cream mixture with the diced salmon and gently shake the pie.
Step 8
Once the pie cools, decorate with capers and a sprig of dill. Serve when the pie has cooled and soaked.
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