Scandinavian Salmon, Dill, and Egg Pie

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 40 minutes, including resting

Quick Ingredients

• 2 sheets all-butter puff pastry, 17.3 ounces (490g) total, thawed but cold
• 1 tablespoon all-purpose flour, for rolling
• 2 tablespoons plain dry breadcrumbs
• 6 large eggs, divided
• 1 tablespoon water, for the egg wash
• 1 tablespoon unsalted butter
• 2 medium shallots, finely chopped
• 5 ounces (142g) baby spinach
• 8 ounces (226g) full-fat cream cheese, softened
• 1/3 cup (80g) sour cream
• 1 tablespoon Dijon mustard
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 8 ounces (226g) cold-smoked salmon, cut into bite-size ribbons
• 1/2 cup loosely packed chopped fresh dill, divided

Do This

• 1. Hard-boil 4 eggs for 10 minutes, cool them in ice water, peel, and chop.
• 2. Heat the oven to 400°F (200°C) with a rimmed baking sheet on the lower rack.
• 3. Cook the shallots in butter for 4 minutes; add the spinach and cook for 2 minutes. Press out the moisture and cool.
• 4. Mix the cream cheese, sour cream, 1 raw egg, Dijon, lemon zest, lemon juice, salt, and pepper. Fold in the spinach, salmon, chopped eggs, and most of the dill.
• 5. Line a 9-inch metal pie pan with one pastry sheet, sprinkle with breadcrumbs, and add the filling. Cover with the second pastry sheet and seal the edges.
• 6. Beat the remaining egg with 1 tablespoon water, brush it over the pie, cut four vents, and bake for 45 minutes at 400°F (200°C).
• 7. Rest for 15 minutes, garnish with the reserved dill, and slice into 8 wedges.

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Why You’ll Love This Recipe

• Buttery puff pastry surrounds a creamy, savory filling with plenty of contrasting texture.
• Smoked salmon, dill, lemon, and tender eggs give the pie a fresh Scandinavian-inspired flavor.
• It looks elegant enough for a holiday brunch but uses straightforward, home-cook-friendly techniques.
• The pie can be prepared in stages and tastes delicious warm or at room temperature.

Grocery List

• Produce: 2 medium shallots, 5 ounces baby spinach, 1 lemon, and 1 bunch fresh dill
• Dairy: 1 tablespoon unsalted butter, 8 ounces full-fat cream cheese, 1/3 cup sour cream, and 6 large eggs
• Seafood: 8 ounces cold-smoked salmon
• Pantry: 2 sheets all-butter puff pastry, all-purpose flour, plain dry breadcrumbs, Dijon mustard, fine sea salt, and black pepper

Full Ingredients

For the Pastry

• 2 sheets all-butter puff pastry, 17.3 ounces (490g) total, thawed in the refrigerator but still cold
• 1 tablespoon all-purpose flour, for the work surface
• 2 tablespoons plain dry breadcrumbs
• 1 large egg, for the egg wash
• 1 tablespoon water, for the egg wash

For the Salmon, Egg, and Dill Filling

• 4 large eggs, for hard-boiling
• 1 tablespoon unsalted butter
• 2 medium shallots, about 1/2 cup finely chopped
• 5 ounces (142g) baby spinach, roughly chopped
• 8 ounces (226g) full-fat cream cheese, softened to room temperature
• 1/3 cup (80g) full-fat sour cream
• 1 large egg, for binding the filling
• 1 tablespoon Dijon mustard
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 8 ounces (226g) cold-smoked salmon, cut into 1-inch ribbons
• 1/2 cup loosely packed chopped fresh dill, divided

Step-by-Step Instructions

Step 1: Cook the hard-boiled eggs

Place 4 eggs in a small saucepan and cover them with cold water by 1 inch. Bring the water to a full boil over medium-high heat. Cover the pan, remove it from the heat, and let the eggs stand for exactly 10 minutes. Transfer the eggs to a bowl of ice water and cool for 5 minutes. Peel the eggs and chop them into approximately 1/2-inch pieces.

While the eggs cook, place a rimmed metal baking sheet on the lower-third rack of the oven and preheat the oven to 400°F (200°C). The hot baking sheet will help the bottom pastry become crisp.

Step 2: Cook the shallots and spinach

Melt 1 tablespoon unsalted butter in a large skillet over medium heat. Add the chopped shallots and cook for 4 minutes, stirring frequently, until soft and translucent but not browned. Add the spinach in two batches and cook for 2 minutes, stirring, until completely wilted.

Transfer the spinach mixture to a fine-mesh strainer. Press firmly with the back of a spoon to remove as much liquid as possible, then spread the mixture on a plate and let it cool for 5 minutes. Removing the excess moisture is important because it keeps the pastry from becoming soggy.

Step 3: Make the cream cheese base

Place the softened cream cheese and sour cream in a large mixing bowl. Stir with a sturdy spatula until smooth and evenly combined. Add 1 raw egg, the Dijon mustard, lemon zest, lemon juice, salt, and black pepper. Mix until the egg is fully incorporated and no large lumps of cream cheese remain.

Step 4: Finish the filling

Set aside 1 tablespoon of the chopped dill for garnish. Add the cooled spinach and shallots, chopped hard-boiled eggs, smoked salmon ribbons, and remaining dill to the cream cheese mixture. Fold everything together gently so the pieces of egg and salmon remain visible rather than breaking down. Refrigerate the filling while you prepare the pastry.

Step 5: Line the pie pan

Lightly flour the work surface with 1 tablespoon all-purpose flour. Unfold one cold puff pastry sheet and roll it into an approximately 12-inch square. Transfer it to a 9-inch metal pie pan, gently pressing it into the bottom and sides without stretching the pastry. Allow the excess to hang over the edge. Sprinkle the 2 tablespoons of dry breadcrumbs evenly over the bottom; they will absorb extra moisture from the filling.

Step 6: Fill and seal the pie

Spoon the salmon filling into the pastry shell and spread it into an even layer. Roll the second puff pastry sheet into an approximately 11-inch square and drape it over the filling. Trim the top and bottom pastry to leave a 1/2-inch overhang. Press the edges together firmly, fold them inward, and crimp with your fingers or the tines of a fork.

Cut four 2-inch vents in the center of the top crust. Beat the remaining egg with 1 tablespoon water and brush a thin, even layer over the pastry. Refrigerate the assembled pie for 10 minutes so the butter in the puff pastry is cold when it enters the oven.

Step 7: Bake until deeply golden

Carefully place the pie pan on the preheated baking sheet. Bake at 400°F (200°C) for 45 minutes, rotating the pie after 25 minutes. The pastry should be puffed and deeply golden brown, and the center of the filling should reach 165°F (74°C). If the top becomes dark before the baking time is complete, loosely cover it with aluminum foil after the first 30 minutes.

Step 8: Rest and serve

Transfer the pie to a wire rack and let it rest for exactly 15 minutes before slicing. This allows the rich filling to settle and makes the wedges easier to cut neatly. Sprinkle the reserved fresh dill over the top and serve the pie warm or at room temperature. A simple cucumber salad, lightly dressed greens, or lemon wedges make refreshing accompaniments.

Pro Tips

• Keep the pastry cold: Refrigerate puff pastry until you are ready to roll it. Warm pastry becomes soft, sticky, and less likely to rise into crisp layers.
• Dry the spinach thoroughly: Pressing out its liquid is one of the most important steps for preventing a damp bottom crust.
• Cool the cooked vegetables: Hot spinach can melt the butter in the pastry and may also cause the raw egg in the filling to begin setting too soon.
• Season cautiously: Smoked salmon, cream cheese, Dijon, and puff pastry all contain salt. Taste the cream cheese mixture before the salmon is added, and do not increase the salt unless needed.
• Use a sharp serrated knife: A gentle sawing motion cuts through the flaky top without crushing the pastry or pushing out the filling.

Variations

• Hot-smoked salmon pie: Replace the cold-smoked salmon with 8 ounces of skinless hot-smoked salmon. Flake it into bite-size pieces and fold it into the filling gently.
• Horseradish and caper version: Add 1 tablespoon drained capers and 2 teaspoons prepared horseradish to the cream cheese mixture for a sharper Nordic flavor.
• Leek and mushroom version: Replace the smoked salmon with 8 ounces sliced cremini mushrooms. Cook the mushrooms with 1 thinly sliced leek until their liquid evaporates, then proceed with the recipe as written.

Storage & Make-Ahead

Refrigerate leftover pie within 2 hours of baking. Store it in an airtight container, or cover the pie pan tightly, for up to 3 days. Reheat individual slices on a baking sheet at 350°F (175°C) for 12 to 15 minutes, until the filling is hot and the pastry is crisp. Avoid microwaving when possible because it softens the puff pastry. To prepare ahead, hard-boil the eggs and cook the spinach-shallot mixture up to 1 day in advance; refrigerate them separately. The cream cheese base can also be mixed 1 day ahead, but fold in the salmon, eggs, dill, and spinach shortly before assembling. Baked slices may be wrapped tightly and frozen for up to 2 months. Thaw overnight in the refrigerator and reheat at 350°F (175°C) for 15 to 20 minutes.

Nutrition (per serving)

Calories: 510 kcal | Carbs: 34g | Protein: 18g | Fat: 34g | Saturated Fat: 16g | Fiber: 2g | Sugar: 4g | Sodium: 860mg | Cholesterol: 185mg