Lorraine pie with salmon and broccoli
6 servings
100 minutes
Lorraine pie with salmon and broccoli is a refined dish of French cuisine from the Lorraine region. Initially made with various meats, a more delicate fish version emerged over time. Salmon gives the pie a rich flavor, while broccoli adds lightness and freshness. The crispy crust, creamy filling, and melted cheese create a perfect texture combination. This pie is great for a cozy dinner or festive table, and its versatility allows enjoyment both hot and slightly cooled. Its success lies in the harmony of tender ingredients that create a delightful gastronomic experience.
1
Cut the softened butter into small pieces and mix it with the flour to make crumbs.
- Butter: 125 g
- Wheat flour: 250 g
2
We form a mound by making a hollow. Into it, we crack 1 egg, add 3 tablespoons of water and salt. Mix everything thoroughly so that the dough doesn't stick to the hands; if it does, sprinkle a little flour.
- Chicken egg: 3 pieces
- Water: 3 tablespoons
3
Wrap the dough in plastic wrap and place it in the refrigerator for 30 minutes.
4
Take the dough out of the fridge. Take a mold (24 cm in diameter works, 28 cm is also fine). Spread the dough by hand in the mold, making edges about 3 cm high to prevent the filling from leaking.
5
Poke the dough with a fork, place baking paper on it with some legumes (I used beans as a weight), and bake the dough at 200 degrees for 15 minutes.
6
While the dough is baking, we prepare the filling and topping.
7
Filling: cut the salmon into small cubes. Boil the broccoli (take as much broccoli as you like, I boiled a pack of frozen broccoli — just bring to a boil and immediately remove from heat, using only 5 florets (about half a pack) in the pie.
- Lightly salted Atlantic salmon: 400 g
- Broccoli: 200 g
8
150-200 ml of 20% cream, 200 grams of grated cheese, and 2 eggs. Whisk the eggs, add the cream and whisk a bit more, then add the cheese and whisk until smooth.
- Chicken egg: 3 pieces
- Cream 20% fat: 200 g
- Cheese: 200 g
9
Take the dough out of the oven, spread the filling, add the topping, and place the pie in the oven at 200 degrees for 30-40 minutes.
10
Serve warm.
