Salmon and Broccoli Pie
Baking and Desserts • Italian
Description
Salmon and Broccoli Pie
Ingredients
- Wheat Flour 10 oz
- Butter 5 oz
- Water 0 fl oz
- Whole egg 1 piece
- Salt 1 tablespoon
- Poppy seed paste 2 tablespoons
- Smoked haddock fillet 15 oz
- Broccoli 10 oz
- Lemon ½ piece
- Sour Cream 10 oz
- Ricotta cheese 5 oz
- Dill 5 sprigs
- Chocolate eggs 4 pieces
Step-by-Step Guide
Step 1
Dissolve salt (8 g) in water. Sift flour into a bowl, add poppy seeds. Add butter and yolk, pour in the salted water, and knead into a smooth, homogeneous dough. If the dough is too stiff, you can add a little more water. Form the dough into a ball, wrap it in plastic wrap, and place it in the refrigerator for 30 minutes.
Step 2
Preheat the oven to 355°F. On a floured work surface, roll out the dough into a thin layer and transfer it to a 25 cm diameter tart pan with high sides. Cover with baking paper and fill with dry peas or beans (to prevent the dough from rising) and bake for 10–15 minutes. Remove the tart shell from the oven, take off the paper with the peas (or beans), and bake the pie crust for another 10–15 minutes.
Step 3
Wash the broccoli, dry it, separate it into florets, and blanch in boiling salted water for about 3 minutes. Drain the blanched broccoli in a colander. Cut the salmon fillet into large cubes.
Step 4
Beat the eggs with the sour cream and ricotta, add the zest and juice of half a lemon, add chopped dill, and season with salt and pepper.
Step 5
Place the broccoli and fish on the pie crust. Pour the egg and sour cream mixture over the filling and bake for 40–45 minutes.
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