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Salmon and Dill Open Pie


Recipe Info

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 1:25 h

A refreshing meal to get you going.


  • 1/2 cup(s) milk
  • 1/2 cup(s) cream
  • 1 egg
  • 1 packet small asparagus, blanched
  • 6 tablespoon(s) peas, blanched
  • 1 carrot sliced
  • 6 tablespoon(s) smoked salmon, roughly sliced
  • 1 tablespoon(s) chopped fresh dill
  • 400 grams puff pastry
  • 1/4 teaspoon(s) nutmeg, freshly grated


Step 1

Preheat oven to 180°C.

Step 2

Grease one 25cm fluted pie dish. Roll out the puff pastry to 4mm thickness and 2cm wider than dish.

Step 3

Place the pie dish on a baking tray and refrigerate for 20 minutes. Prick and bake blind for 15 minutes with baking beads, and a further 10 minutes without them, till biscuit brown. Trim pastry edges with a sharp knife.

Step 4

Mix the egg, cream, milk and nutmeg in a jug. Season and set aside.

Step 5

Divide the asparagus, peas and smoked salmon equally over the prepared pastry case.

Step 6

Pour the egg mixture on top and bake in the oven for 25 min- utes or until golden brown and cooked through. Serve warm with crusty bread.

Recipe Type: Tags: , ,
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