Potato Pie with Smoked Salmon and Dill Recipe
This Potato Pie with Smoked Salmon and Dill is a savory tart featuring a flaky homemade pastry crust filled with soft boiled potatoes, caramelized onions, fresh dill, and rich smoked salmon, all bound together in a creamy egg custard. Perfect for a light lunch or elegant brunch, this dish balances smoky, creamy, and fresh flavors wrapped in a perfectly baked crust.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours
- Yield: 3 servings
- Category: Pie
- Method: Baking
- Cuisine: European
Ingredients
Pastry
- 200 g plain flour (all-purpose flour)
- 1 pinch fine salt
- 100 g unsalted butter (cold and diced)
- 1 egg (lightly beaten)
Filling
- 1 tablespoon unsalted butter
- 1 large brown onion (thinly sliced)
- 200 g boiled potatoes (cold, thickly sliced)
- Fresh dill (finely chopped, to taste)
- 100 g smoked salmon (sliced)
- 2 eggs
- 200 ml double cream (heavy cream)
- Sea salt (to taste)
- Black pepper (freshly cracked, to taste)
Instructions
- Make the pastry: Sift the flour and salt into a food processor bowl. Add the cold diced butter and blitz briefly until the mixture looks like wet sand. Add half of the beaten egg and pulse again. Add more egg as needed until the dough forms a ball. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
- Prepare the pie dish: Lightly grease a 23 cm (9 inch) tart tin or pie dish with a loose bottom. Preheat the oven to 180°C (350°F) without fan.
- Roll out and blind bake the pastry: Roll the chilled dough between two sheets of baking paper to the size of the pie dish. Line the tin with the pastry, trimming any excess edges. Chill the lined pie dish in the refrigerator for 15 minutes. Then line with baking paper, fill with baking beans or pie weights, and blind bake for 25 minutes until the pastry feels slightly dry. Remove weights and cool on a wire rack.
- Cook the onions: Melt butter in a small pan over medium heat. Add sliced onion and sauté for about 10 minutes until soft and lightly golden.
- Assemble the tart: Spread the cooked onions evenly over the blind-baked pastry base. Layer the thickly sliced boiled potatoes on top of the onions. Sprinkle with chopped fresh dill and season with sea salt and freshly cracked black pepper. Arrange the smoked salmon slices evenly over the potatoes.
- Prepare the custard and bake: In a large jug, whisk together eggs and double cream. Season with salt and pepper. Pour the mixture gently into the prepared pie dish over the filling. Bake the tart in the preheated oven at 180°C (350°F) without fan for 30-40 minutes, or until the filling is just set in the center.
- Serve: Remove from oven and allow to cool slightly. Serve the potato pie warm or cold as desired.
Notes
- Make sure to chill the pastry well before rolling to prevent shrinking during baking.
- Boiled potatoes should be cold before slicing to help maintain their shape in the pie.
- Adjust seasoning to taste, especially since smoked salmon can be salty.
- For a crisper base, allow the blind-baked pastry to cool completely before adding the filling.
- This pie can be served warm or cold, and is excellent for leftovers.
