Smoked Salmon Pie

Casseroles et claviers
Smoked Salmon Pie


A great choice for hosting a brunch party, this smoked salmon pie is perfect to enjoy with a bloody mary. Swiss cheese and a buttery crust pair perfectly with the smoked salmon and eggs for a savory pie that is filling and bursting with bold flavors. Pair this pie with a fresh green salad and you've got a delicious and healthy lunch.


  • 200 grams smoked salmon (diced, if possible, a Block of smoked salmon, otherwise slices)
  • 1 shortcrust pastry
  • 3 eggs
  • cream (25 cl. liquid)
  • milk (10 cl.)
  • swiss cheese (grated)
  • salt
  • ground black pepper
  • curry powder
  • bread crumbs


  1. 1Preheat oven to 425 degrees Fahrenheit.
  2. 2Roll out the dough, spread in a pie pan, and refrigerate.
  3. 3Whisk the eggs lightly with the cream, milk, salt, pepper, and a pinch of curry powder.
  4. 4Remove the dough from the refrigerator, sprinkle lightly with breadcrumbs, and add smoked salmon.
  5. 5Pour in the egg and cream mixture. Scatter the cheese on top, and bake for 40-45 minutes.
  6. 6Serve this tart with a salad. This pie can also be prepared by mixing fresh salmon with smoked salmon.
Discover more recipes from Casseroles et claviers