This Potato Pie with Smoked Salmon and Dill is a comforting and flavorful dish that brings together rich, creamy filling and a perfectly crisp pastry crust. The combination of soft boiled potatoes, sautéed onions, fresh dill, and delicate smoked salmon creates a balanced, savory flavor profile that’s enhanced by the richness of the egg and cream mixture. Whether served warm or cold, this pie makes a perfect lunch, dinner, or even a light starter for a special meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pastry:
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200 g (1 1/3 cup) plain flour (all-purpose flour)
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Pinch of fine salt
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100 g (1 stick) unsalted butter, cold and diced
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1 egg, lightly beaten
For the Filling:
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1 tablespoon unsalted butter
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1 large brown onion, thinly sliced
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Approx 200 g (7 oz) cold boiled potatoes
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Fresh dill, finely chopped
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100 g (3 1/2 oz) slices of smoked salmon
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2 eggs
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200 ml (3/4 cup plus 1 tablespoon) double cream (heavy cream)
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Sea salt and freshly ground pepper
Directions
1. Prepare the Pastry:
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Sift the flour and salt into the bowl of a food processor.
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Add the cold, diced butter and pulse for a few seconds until the mixture resembles wet sand.
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Add half of the beaten egg and pulse for a few more seconds until the dough begins to come together. Add more egg as necessary, just until the mixture forms a ball.
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Wrap the dough in plastic wrap and chill in the fridge for about 30 minutes.
2. Blind Bake the Pastry:
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Lightly grease a 23 cm (9-inch) tart tin or pie dish with a loose bottom.
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Preheat your oven to 180°C (350°F) (without fan).
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Roll out the chilled dough between two sheets of baking paper.
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Line the tart tin with the pastry and trim the edges.
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Place the prepared pie dish in the fridge for 15 minutes to chill.
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Line the pastry with baking paper and fill with baking beans or pie weights. Blind bake for 25 minutes, or until the pastry is slightly dry to the touch.
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Remove the baking beans or pie weights, and let the pastry cool on a wire rack.
3. Prepare the Filling:
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In a small pan, melt the butter over medium heat.
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Add the sliced onion and sauté for about 10 minutes until soft and lightly golden.
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Line the base of the cooled pastry shell with the cooked onions.
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Slice the cold boiled potatoes thickly and arrange them over the onions.
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Sprinkle with fresh dill, then season with salt and pepper.
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Arrange the slices of smoked salmon on top of the potatoes.
4. Make the Egg and Cream Mixture:
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In a large jug, whisk together the eggs and double cream. Season with salt and pepper.
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Pour the egg mixture into the pie dish over the potatoes and salmon.
5. Bake the Pie:
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Bake the pie in the preheated oven at 180°C (350°F) for 30-40 minutes, or until the center is just set.
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Allow the pie to cool slightly before serving.
6. Serve:
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Serve the potato pie warm or cold, garnished with a little extra fresh dill if desired.
Servings and Timing
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Servings: 3-4
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Prep Time: 60 minutes
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Cook Time: 60 minutes
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Total Time: 1 hour 55 minutes
Variations
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Make it Vegetarian: Omit the smoked salmon and replace it with sautéed mushrooms, spinach, or roasted vegetables for a vegetarian version.
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Add Cheese: Incorporate some grated cheese (such as cheddar or Gruyère) into the filling for an extra creamy texture and flavor.
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Use Other Herbs: Swap dill for other fresh herbs such as chives, tarragon, or parsley for a different flavor.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
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Reheating: Reheat the pie in the oven at 350°F (175°C) for 10-15 minutes until heated through.
FAQs
1. Can I use pre-made pastry for this recipe?
Yes, you can use store-bought shortcrust pastry if you want to save time, though homemade pastry gives the best results.
2. Can I make this pie ahead of time?
Yes, you can prepare the pie in advance and refrigerate it. It can be baked the day before and served cold or reheated.
3. Can I freeze this pie?
Yes, you can freeze the unbaked pie. Assemble the pie and freeze it before baking. When ready to serve, bake it from frozen at 350°F (175°C) for 45-55 minutes.
4. Can I use fresh salmon instead of smoked salmon?
Yes, you can use fresh salmon, but make sure to cook it beforehand, as the pie baking time is not long enough to cook raw salmon fully.
5. What can I serve this pie with?
This potato pie pairs well with a simple green salad or a side of roasted vegetables.
6. Can I use a different type of onion?
You can substitute the brown onion with a yellow onion or red onion if you prefer. The flavor will be slightly different but still delicious.
Conclusion
This Potato Pie with Smoked Salmon and Dill is the perfect dish to enjoy for lunch or dinner. With its flaky, buttery pastry, creamy filling, and rich flavors of smoked salmon and dill, it’s a wonderful comfort food that will delight your taste buds. Whether you serve it warm or cold, this savory pie is sure to become a favorite in your recipe repertoire!
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Potato Pie with Smoked Salmon and Dill
- Total Time: 2 hours 20 minutes
- Yield: 4 servings
Description
This Potato Pie with Smoked Salmon and Dill is a comforting, savory dish perfect for any occasion. Made with a buttery, flaky pastry, a rich filling of sautéed onions, cold boiled potatoes, and smoked salmon, this British classic is bursting with flavor. The creamy custard-like filling with fresh dill elevates this pie, making it the perfect warm or cold dish to enjoy. Whether served as a light dinner or a special lunch, this pie is sure to impress!
Ingredients
For the Pastry:
200 g (1 1/3 cup) plain flour (all-purpose flour)
Pinch of fine salt
100 g (1 stick) unsalted butter (cold and diced)
1 egg (lightly beaten)
For the Filling:
1 tablespoon unsalted butter
1 large brown onion (thinly sliced)
200 g (7 oz) cold boiled potatoes (sliced)
Fresh dill (finely chopped)
100 g (3 1/2 oz) slices of smoked salmon
2 eggs
200 ml (3/4 cup plus 1 tablespoon) double cream (heavy cream)
Sea salt and freshly ground black pepper
Instructions
Prepare the Pastry:
Sift the flour and salt into a food processor bowl.
Add the cold butter and blitz for a few seconds until the mixture resembles wet sand.
Add half of the beaten egg and blitz again until the mixture begins to form a dough.
Add the remaining egg as needed until the dough comes together into a ball.
Wrap the dough in plastic wrap and chill in the fridge for about 30 minutes.
Preheat the Oven:
Preheat your oven to 180°C (350°F) (without fan).
Line the Pie Dish:
Lightly grease a 23 cm (9-inch) tart tin or pie dish with a loose bottom.
Roll out the chilled dough between two sheets of baking paper.
Line the prepared pie dish with the pastry, trim the edges, and place it in the fridge for about 15 minutes to chill.
Blind Bake the Pastry:
Line the pastry with baking paper and fill with baking beans or pie weights.
Bake for about 25 minutes, or until the pastry feels slightly dry to touch.
Remove the beans or weights and let the pastry cool on a wire rack.
Prepare the Filling:
In a small pan, melt the butter over medium heat.
Add the onion and sauté for about 10 minutes, until soft and lightly golden.
Assemble the Pie:
Line the base of the baked pastry shell with the cooked onions.
Slice the boiled potatoes thickly and arrange them over the onions.
Sprinkle with fresh dill and season with salt and pepper.
Arrange the smoked salmon slices on top of the potatoes.
Make the Custard Filling:
In a large jug, whisk together the eggs and cream. Season with salt and pepper.
Pour the egg mixture over the layered ingredients in the pie dish.
Bake the Pie:
Bake the pie in the preheated oven for about 30-40 minutes, or until the center is just set and golden.
Serve:
Let the pie cool slightly before serving. It can be enjoyed warm or cold.
Notes
Pastry Tips: For detailed tips on how to make the pastry and line the tart tin easily, refer to step-by-step photos in the recipe for Twin Peaks Cherry Pie.
Oven Temperatures: The temperatures mentioned in this recipe are for a conventional oven (without fan). If you have a convection oven, consult the manufacturer’s guide for adjustments.
- Prep Time: 60 minutes
- Cook Time: 60 minutes
- Category: Main course
