Smoked Salmon Pie
8 servings
60 minutes
Smoked salmon pie is a true embodiment of northern gastronomy that brings a sense of coziness and warmth from the very first moments. This dish hails from Finland, where fish holds a prestigious place in the national cuisine. The delicate puff pastry creates a crispy base, while the aromatic filling of smoked salmon, red onion, and fresh dill combined with a tangy hint of lemon juice and sour cream makes each bite wonderfully balanced. Garnished with capers, the pie gains expressiveness in flavor, perfectly complementing the salty notes of the fish. This pie is not only suitable for cozy family dinners but also serves as an exquisite treat on festive tables, filling the home with the warmth of northern traditions.
1
Slice the onion into half rings and fry in oil until cooked, then let it cool.
- Red onion: 3 pieces
- Vegetable oil: 3 tablespoons
2
Squeeze 1-2 tablespoons of lemon juice into the sour cream and add a little zest.
- Lemon juice: 2 tablespoons
- Sour cream: 5 tablespoon
3
Add finely chopped dill to the sour cream mixture.
- Dill: 50 g
4
Cut the salmon into pieces or strips.
- Smoked salmon: 300 g
5
Preheat the oven to 200 degrees. Line the pie dish with baking paper or lightly grease it with vegetable oil. Roll out the dough, place it in the dish, create edges, and trim any excess dough.
- Puff pastry: 500 g
6
Prick the dough with a fork for better baking. Cover the dough with parchment paper, sprinkle 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.
7
Place the cooled onion on the warm puff pastry, spread the sour cream mixture over the onion and smooth it out carefully. Then add the diced salmon on top of the sour cream mixture and gently shake the pie.
- Red onion: 3 pieces
- Sour cream: 5 tablespoon
- Smoked salmon: 300 g
- Dill: 50 g
8
When the pie cools, decorate with capers and a sprig of dill. Serve at the table when the pie has cooled and soaked.
- Capers: to taste
- Dill: 50 g
