Cold Smoked Salmon and Leek Pie
- 450g / 3 3/4 cups all-purpose flour
- 115g / 1/2 cup cold butter
- 115g / 1/2 cup cold smoked salmon, broken into small pieces
- 2 leeks, cleaned and sliced
- 115g / 1/2 cup grated cheese (such as mozzarella or cheddar)
- 115ml / 1/2 cup heavy cream
- 1 egg yolk
- Salt and white pepper to taste
- Pie crust
- Fresh herbs (such as parsley or dill) for garnish
1. Preheat your oven to 400°F or 200°C.
2. Combine cold butter, egg yolk, and flour in a large mixing bowl. Work the mixture quickly until it forms a dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Roll out the chilled dough on a lightly floured surface to a thickness of about 1/8 inch or 3 mm. Transfer the dough to a 10-inch or 25 cm tart pan with a removable bottom. Trim the edges and prick the bottom with a fork. Refrigerate for another 10 minutes.
4. Whisk together heavy cream, salt, and white pepper in a separate bowl.
5. Arrange sliced leeks in a layer over the dough, followed by broken salmon pieces and grated cheese. Pour the cream mixture over the filling, making sure not to overflow the edges.
6. Bake the pie for 35-40 minutes or until the crust is golden brown and the filling is set.
7. Garnish with fresh herbs and serve warm or at room temperature.
- mixing bowl
- pastry brush
- tart pan
- rolling pin
- whisk
- fork
- cutting board
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