Salmon and Broccoli Pie
6 servings
150 minutes
Salmon and broccoli pie is an elegant dish of Italian cuisine that combines the freshness of seafood with the creaminess of ricotta and a hint of lemon's acidity. Its roots can be traced back to traditional Mediterranean gastronomy, where seafood has always held an important place. The crispy base with poppy seeds adds a subtle nutty note to the pie, while the filling of juicy salmon and tender broccoli makes the flavor multifaceted. The creamy filling with sour cream and eggs brings all the ingredients together in a harmonious ensemble, reminiscent of warm family dinners in cozy Italian homes. This pie is perfect for both festive tables and leisurely dinners with a glass of white wine, revealing its rich flavor with every bite.
1
Dissolve salt (8 g) in water. Sift flour into a bowl, add poppy seeds. Add butter and yolk, pour in salted water, and knead a smooth, homogeneous dough. If the dough is too stiff, you can add a little more water. Form a ball from the dough, wrap it in plastic wrap, and place it in the refrigerator for 30 minutes.
- Salt: 1 tablespoon
- Water: 50 ml
- Wheat flour: 250 g
- Poppy: 2 tablespoons
- Butter: 125 g
- Egg yolk: 1 piece
2
Preheat the oven to 180 degrees. Roll out the dough on a floured surface into a thin layer and transfer it to a 25 cm diameter tart pan with high edges. Cover with baking paper and sprinkle dry peas or beans on top (to prevent the dough from rising) and bake for 10-15 minutes. Remove the pan with the dough from the oven, take off the paper with peas (beans), and bake the pie crust for another 10-15 minutes.
- Wheat flour: 250 g
3
Wash the broccoli, dry it, break it into florets, and blanch in boiling salted water for about 3 minutes. Drain the blanched broccoli in a colander. Cut the salmon fillet into large cubes.
- Broccoli cabbage: 300 g
- Salt: 1 tablespoon
- Salmon fillet: 400 g
4
Beat the eggs with sour cream and ricotta, add the zest and juice of half a lemon, add chopped dill, salt, and pepper.
- Chicken egg: 4 pieces
- Sour cream: 300 g
- Ricotta cheese: 200 g
- Lemon: 0.5 piece
- Dill: 5 stem
- Salt: 1 tablespoon
- Salt: 1 tablespoon
5
Place broccoli and fish on the pie base. Pour the filling with egg-sour cream mixture and bake for 40-45 minutes.
- Broccoli cabbage: 300 g
- Salmon fillet: 400 g
- Chicken egg: 4 pieces
- Sour cream: 300 g
- Ricotta cheese: 200 g