Layered salmon pie with ricotta
12 servings
60 minutes
Salmon and ricotta layered pie is a refined dish of Italian cuisine that combines the tenderness of seafood with the airy texture of cheese. This pie resembles traditional European fish kulebyaka but carries the lightness of Mediterranean gastronomy. Salmon adds a rich flavor to the dish while ricotta provides softness and a creamy texture that harmonizes with caramelized leeks. The puff pastry becomes crispy and golden, enclosing aromatic layers. The pie is perfect for both festive tables and cozy family dinners. It can be served warm, complemented by fresh herbs or a light lemon-based sauce. Juicy, nutritious, and elegant – it will surely adorn any feast.
1
Cut the fish into small pieces.
- Atlantic salmon: 1000 g
2
Slice the leek into half-rings and sauté in oil until lightly golden.
- Leek: 300 g
- Sunflower oil: 20 ml
3
Divide the dough into 2 pieces, rolling each out while sprinkling with flour.
- Wheat flour: 2 tablespoons
4
Spread half of each piece of dough with ricotta, layer the ingredients, season with pepper and salt.
- Ricotta cheese: 250 g
- Atlantic salmon: 1000 g
- Leek: 300 g
- Ground black pepper: to taste
- Salt: to taste
- Spices: to taste
5
Wrap with the second half of the dough, grease with oil.
- Sunflower oil: 20 ml
6
Bake for about 35 minutes at 160 degrees.
