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Open Faced Salmon and Shrimp Pie

Open Faced Salmon and Shrimp Pie
There’s something magical about this crisp, buttery base topped with velvety smoked salmon, sweet shrimp, and a sprinkle of fresh dill. It’s the kind of dish that feels both elegant and approachable, perfect for lazy summer afternoons or celebrations where you want to impress without overcomplicating things. The contrast between the flaky crust and cool, savory filling is pure comfort—it’s like a bite of the sea meets a sunlit picnic. Serve it when you’re hosting friends, and watch it disappear before the first toast is made. Simple, fresh, and utterly satisfying.
Ingredients
  • 1 3/4 sticks (200g) cold-smoked salmon, sliced
  • 2 1/4 cups (285g) Pastry dough, for pie crust
  • 1 cup (115g) all-purpose flour
  • 3 1/2 tablespoons (50g) butter, softened
  • 1 cup (240ml) cold water
  • 1 large lemon, cut into wedges
  • 1 cup (120g) chopped fresh dill
  • 1 pound (450g) shrimp, peeled and deveined
  • 2 tablespoons chopped chives
Instructions

1. Preheat your oven to 350°F (175°C).

2. Combine cold water and flour in a large bowl to form a dough, then wrap it in plastic and refrigerate for 30 minutes.

3. Roll out the dough on a lightly floured surface to a thickness of about 3 mm (1/8 inch) and transfer it to a pie dish, trimming the edges.

4. In a separate bowl, mix softened butter with chopped dill and a pinch of salt.

5. Arrange smoked salmon slices on top of the pie crust, leaving a 2.5 cm (1 inch) border around the edges, and dot the top with the dill-butter mixture.

6. Top the salmon with shrimp, slightly overlapping them to cover the entire surface.

7. Fold the edges of the pie crust over the filling, pressing gently to seal.

8. Brush the crust with a little cold water and bake for 25-30 minutes, or until golden brown.

9. Serve warm, garnished with lemon wedges, dill, and chives.

Tools
  • mixing bowl
  • rolling pin
  • pastry brush
  • pie dish
  • oven

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