There’s a certain joy in transforming simple ingredients into something spectacular, and this Potato Pie with Smoked Salmon and Dill does just that. The moment I took it out of the oven, the delightful aroma of buttery pastry mingling with fragrant dill and the richness of smoked salmon wafted through my kitchen, making my stomach rumble in anticipation.
On a particularly rainy afternoon, I found myself longing for comfort food that felt both indulgent and light. This savory pie became my solution—a delightful blend of soft, creamy potatoes on a flaky crust, topped with the subtle smokiness of fresh salmon. Each bite feels like a warm hug, making it the perfect dish for sharing with friends or enjoying alone with a good book.
Don’t be fooled by its elegant presentation; this recipe is surprisingly easy to prepare, bringing a touch of restaurant-quality flair to your dinner table without the fuss. Let’s dive into the process and create a dish that’s sure to impress, whether served warm or cold!
Why will you love this Potato Pie with Smoked Salmon and Dill?
Irresistible flavors: The combination of creamy potatoes, smoky salmon, and fresh dill creates a deliciously balanced taste that elevates your meals.
Quick prep: With just a hour of prep time, you can whip up this restaurant-quality pie without fuss.
Elegant presentation: Its stunning layers make it a showstopper, perfect for dinner parties or family gatherings.
Versatile serving options: Enjoy it warm or cold for a delightful lunch or elegant brunch option!
Easy to customize: Feel free to adapt this recipe with your favorite herbs or add seasonal vegetables for a unique twist.
Rekindle your love for cooking with this delightful recipe, and bring new flavors into your home!
Potato Pie with Smoked Salmon and Dill Ingredients
• Get ready for a flavorful adventure!
For the Pastry
• Plain flour (all-purpose flour) – Essential for making the flaky crust that holds all the flavors.
• Fine salt – Enhances the overall taste of the pastry.
• Unsalted butter, cold and diced – Keeps the pastry tender; you can use margarine as a substitute if desired.
• Egg, lightly beaten – Binds the pastry together and adds richness.
For the Filling
• Unsalted butter – Adds a delicious flavor to sautéed onions; feel free to use olive oil for a lighter option.
• Large brown onion, thinly sliced – Sweetens and adds depth to the filling when sautéed.
• Boiled potatoes, cold – Provides a creamy base; any type of potato will work, but waxy ones hold their shape best.
• Fresh dill, finely chopped – Brings a fresh, aromatic flavor to complement the smoked salmon.
• Smoked salmon, sliced – The star of the show; its smokiness contrasts beautifully with the other ingredients.
• Eggs – Adds structure and creaminess to the filling.
• Double cream (heavy cream) – Makes the filling rich and luscious; you can swap it for full-fat milk for a lighter version.
• Sea salt – Season to taste for the perfect flavor.
• Black pepper, freshly cracked – Adds a kick; adjust according to your taste preferences.
Embrace the joy of cooking with this exquisite Potato Pie with Smoked Salmon and Dill, transforming your kitchen into a haven of delicious aromas!
How to Make Potato Pie with Smoked Salmon and Dill
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Sift the flour and salt into the bowl of a food processor. This step ensures a light and airy pastry base, which is essential for the perfect crust.
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Add the butter and blitz for a few seconds until the mixture resembles wet sand. The cold butter helps create the flaky texture we love in a good pie.
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Incorporate half of the beaten egg and blitz again for a few more seconds. This binds the ingredients together while maintaining the buttery texture.
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Adjust with more egg as necessary until the mixture forms a ball. It should be moist but not sticky; you want that perfect pastry feel!
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Wrap the dough in plastic wrap and chill in the fridge for about 30 minutes. Chilling is crucial for easy handling and a flaky crust.
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Grease a 23 cm (9 inch) tart tin or pie dish lightly. This prevents sticking and ensures your pie comes out beautifully.
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Preheat the oven to 180°C (350°F) (without fan). Getting the oven hot now will help bake the pastry evenly.
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Roll out the pastry between two sheets of baking paper. This makes rolling easier and keeps your work surface clean.
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Line the pan with the pastry and trim the edges. Make sure the pastry is pressed well against the sides for a neat finish.
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Chill the prepared pie dish in the fridge for about 15 minutes. This firms up the crust for baking.
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Fill the pie dish with baking paper and layer it with baking beans or pie weights. Blind bake for about 25 minutes, or until the pastry feels slightly dry to the touch.
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Remove the baking beans and let the pan cool on a wire rack. This cooling allows the crust to set perfectly before adding the filling.
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Melt the tablespoon of butter in a small pan over medium heat. This will add flavor to the onion, making it delicious!
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Sauté the onion for about 10 minutes until it is soft and lightly golden. This caramelization process adds sweet depth to your filling.
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Line the base of the pastry-lined pie dish with the cooked onions. This creates a savory layer beneath your potatoes.
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Thickly slice the boiled potatoes and arrange them over the onions. The potatoes should look inviting and delicious!
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Sprinkle with fresh dill, and season with salt and pepper. The dill not only adds flavor but also a beautiful, fresh aroma.
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Arrange the slices of smoked salmon on top of the potatoes. This is where the magic happens; the smoky flavor complements the potatoes wonderfully.
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Whisk the eggs and cream in a large jug, then season with salt and pepper. This mixture will bind and enrich your filling.
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Pour the egg and cream mixture into the pie dish. Ensure that all the layers are covered evenly for consistent flavor.
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Bake the tart in the oven for about 30-40 minutes, or until it is just set in the center. Look for a golden top that says it’s done!
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Serve warm or cold. This pie is versatile enough to enjoy any time of the day!
Optional: Garnish with extra dill before serving for a fresh touch.
Exact quantities are listed in the recipe card below.
Expert Tips for Potato Pie with Smoked Salmon and Dill
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Perfect Pastry: Ensure your butter is cold when making the dough—this helps create that flaky texture you desire in your Potato Pie with Smoked Salmon and Dill.
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Blind Baking: Don’t skip blind baking! It prevents a soggy bottom by setting the crust before adding the filling.
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Layer Wisely: Arrange the onions and potatoes in even layers. This ensures every bite is balanced with flavors and textures—a must for this delightful pie!
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Check Consistency: When pouring the egg and cream mixture, it should be thick but pourable. If too runny, the filling won’t set properly.
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Cooling Time: Let the pie cool on a wire rack after baking. This step is essential to help maintain the structure and prevent sogginess.
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Optional Enhancements: Get creative! Add seasonal vegetables or swap herbs for variety. This Potato Pie with Smoked Salmon and Dill is versatile enough to fit your taste!
What to Serve with Potato Pie with Smoked Salmon and Dill?
Let’s create a delightful dining experience that enhances every fabulous bite of your pie!
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Crispy Green Salad: A refreshing mix of greens with a zesty vinaigrette that balances the richness of the pie, adding a crunchy texture.
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Lemon Butter Asparagus: Tender asparagus drizzled with bright lemon butter complements the smoky flavors of the salmon beautifully, enhancing the dish.
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Herbed Quinoa: Nutty quinoa with fresh herbs elevates the meal with its wholesome touch, offering a nutritious and savory sidekick!
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Garlic Bread: The warm, toasty goodness of garlic bread adds coziness and a beloved Italian feel to the table, perfect for sopping up any creamy filling.
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Chilled White Wine: A glass of crisp Sauvignon Blanc enhances the flavors of the dish, cutting through the richness while adding a touch of elegance.
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Mini Fruit Tarts: For dessert, light and sweet fruit tarts can contrast beautifully with the savory pie, leaving a refreshing finish to the meal.
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Roasted Cherry Tomatoes: Juicy roasted tomatoes bring a burst of flavor, simplicity, and color to each plate, rounding out the meal perfectly.
Each of these pairings will not only complement your Potato Pie with Smoked Salmon and Dill, but they will also create an inviting setting for a memorable feast!
Make Ahead Options
These delightful Potato Pie with Smoked Salmon and Dill are perfect for busy home cooks looking to save time during the week. You can prepare the dough up to 24 hours in advance; simply wrap it tightly in plastic wrap and refrigerate. Additionally, if you sauté the onions and boil the potatoes ahead of time, they can be stored in the fridge for up to 3 days. When you’re ready to bake, line the pie dish with the pastry, layer in the cooled onions and potatoes, then top with the smoked salmon. Whisk the eggs and cream just before pouring them over the filling for the freshest flavor. With these make-ahead tips, you’ll have a delicious meal ready with minimal effort on busy nights!
How to Store and Freeze Potato Pie with Smoked Salmon and Dill
Fridge: Keep any leftover pie in an airtight container and store it in the fridge for up to 3 days. This ensures the flavors remain fresh while preserving the flaky crust.
Freezer: To freeze, slice the pie into portions and wrap each piece tightly in plastic wrap, then place in a freezer-safe bag. It can be frozen for up to 2 months.
Reheating: To reheat, simply thaw overnight in the fridge, then warm in a preheated oven at 180°C (350°F) for about 20-25 minutes, or until heated through. Enjoy your delicious Potato Pie with Smoked Salmon and Dill!
Room Temperature: If serving at room temperature, allow the pie to sit out for about 1-2 hours before gathering to enjoy, ensuring it’s the perfect balance of flavors.
Potato Pie with Smoked Salmon and Dill Variations
Embrace the creative cooking spirit and make this delightful pie your own using these fun twists!
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Gluten-Free: Substitute all-purpose flour with almond flour or a gluten-free blend for a crispy crust without the gluten.
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Vegetarian Delight: Omit the smoked salmon and replace it with sautéed mushrooms for a rich, earthy flavor that works beautifully with the potatoes.
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Herb Explosion: Replace dill with fresh chives or tarragon for a fragrant twist that adds a different layer of herby flavor, brightening up the filling.
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Cheesy Goodness: Add crumbled feta or grated Gruyère cheese into the egg and cream mixture for a rich, savory flavor that pairs wonderfully with the salmon.
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Spicy Kick: Incorporate diced jalapeños or red pepper flakes into the potato layer for a zesty surprise that will awaken your taste buds with each bite.
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Seafood Medley: Add cooked shrimp or crab meat along with the smoked salmon for a seafood extravaganza that makes this dish even more indulgent.
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Crispy Topping: Sprinkle panko breadcrumbs mixed with melted butter on top before baking for a deliciously crunchy texture that contrasts beautifully with the soft filling.
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Lemony Zest: Infuse the cream and eggs with a touch of lemon zest for a bright tang that lifts the flavors and adds a refreshing note to each slice.
The beauty of this recipe lies in its flexibility, inviting you to experiment and find your perfect combination of flavors!
Potato Pie with Smoked Salmon and Dill Recipe FAQs
What’s the best way to select the potatoes for this recipe?
Absolutely! When choosing potatoes, look for firm ones with smooth skins and no dark spots. Waxy potatoes, like Yukon Gold or Red Bliss, work best as they hold their shape after boiling and give a creamy texture to your pie.
How should I store leftover Potato Pie with Smoked Salmon and Dill?
Very simple! Store any leftover pie in an airtight container and keep it in the fridge for up to 3 days. This keeps the flavors fresh while maintaining the flaky texture of the crust.
Can I freeze Potato Pie with Smoked Salmon and Dill?
Yes, you can! Slice the pie into portions and wrap each piece tightly in plastic wrap before placing them in a freezer-safe bag. It can be frozen for up to 2 months.
To reheat, simply thaw overnight in the fridge, then warm in a preheated oven at 180°C (350°F) for about 20-25 minutes until heated through.
What should I do if my pie crust is too soggy after baking?
No worries! If your crust turns out soggy, it might be due to not blind baking long enough. Make sure to blind bake the crust until it’s dry to the touch, and avoid pouring too much liquid filling in. Additionally, letting the pie cool completely on a wire rack can help retain its structure.
Is this recipe suitable for those with egg allergies?
It’s true that this recipe contains eggs, but if you have an egg allergy, you can try using flaxseed meal as a substitute. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water, let it sit until gel-like, and use it in place of one egg in the filling. Just ensure the other ingredients you’re using are also allergy-friendly.
How long can I keep the pie at room temperature before serving?
If you’re serving your Potato Pie with Smoked Salmon and Dill at room temperature, let it sit out for about 1-2 hours before enjoying. This will ensure it reaches the perfect balance of flavors while still being safe to eat.
Savory Potato Pie with Smoked Salmon and Dill Delight
Ingredients
Equipment
Method
- Sift the flour and salt into the bowl of a food processor.
- Add the butter and blitz for a few seconds until the mixture resembles wet sand.
- Incorporate half of the beaten egg and blitz again for a few more seconds.
- Adjust with more egg as necessary until the mixture forms a ball.
- Wrap the dough in plastic wrap and chill in the fridge for about 30 minutes.
- Grease a 23 cm (9 inch) tart tin or pie dish lightly.
- Preheat the oven to 180°C (350°F) (without fan).
- Roll out the pastry between two sheets of baking paper.
- Line the pan with the pastry and trim the edges.
- Chill the prepared pie dish in the fridge for about 15 minutes.
- Fill the pie dish with baking paper and layer it with baking beans or pie weights. Blind bake for about 25 minutes.
- Remove the baking beans and let the pan cool on a wire rack.
- Melt the tablespoon of butter in a small pan over medium heat.
- Sauté the onion for about 10 minutes until it is soft and lightly golden.
- Line the base of the pastry-lined pie dish with the cooked onions.
- Thickly slice the boiled potatoes and arrange them over the onions.
- Sprinkle with fresh dill, and season with salt and pepper.
- Arrange the slices of smoked salmon on top of the potatoes.
- Whisk the eggs and cream in a large jug, then season with salt and pepper.
- Pour the egg and cream mixture into the pie dish.
- Bake the tart in the oven for about 30-40 minutes, or until it is just set in the center.
- Serve warm or cold.