Best 5 Smoked Salmon Dill And Potato Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey with our tantalizing Smoked Salmon, Dill, and Potato Pie, a harmonious blend of flavors and textures that will delight your taste buds. This delectable dish showcases perfectly smoked salmon, aromatic dill, and tender potatoes, encased in a flaky, golden crust. It's a symphony of flavors that will leave you craving more.

Also featured in this article is a collection of equally enticing recipes that explore the versatility of smoked salmon. From the creamy Smoked Salmon and Avocado Dip, perfect for any gathering, to the refreshing Smoked Salmon and Spinach Salad, a delightful combination of flavors and textures.

For those seeking a hearty meal, the Smoked Salmon and Broccoli Quiche is a delightful choice, offering a perfect balance of flavors and textures. And for a quick and easy appetizer, the Smoked Salmon Canapés are sure to impress your guests.

Each recipe in this article has been carefully crafted to highlight the unique taste of smoked salmon, whether it's paired with creamy avocado, crunchy vegetables, fluffy quiche, or crispy canapés. Get ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SALMON AND POTATO PIE



Salmon and Potato Pie image

A favorite with our family, this French-Canadian dish has been passed down from many generations. It's a simple dish that can be served with a bechamel sauce. If you like salmon you will enjoy this pie.

Provided by Louise B.

Categories     Seafood     Fish     Salmon

Time 1h15m

Yield 8

Number Of Ingredients 9

6 potatoes, peeled
1 small onion, minced
1 clove garlic, minced
1 tablespoon butter
1 (6 ounce) can red salmon, undrained
1 teaspoon dried thyme
1 cup milk
2 (9 inch) unbaked pie shells
1 to taste salt and pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  • In a medium saucepan, cook onions, garlic and butter over medium heat until vegetables become transparent in color.
  • Add onion/garlic mixture, salmon and thyme to cooked potatoes. Mash all together with milk, adding just enough to bring about a mashed potato consistency. Spread evenly into pie shell.
  • Place second pie shell over top of salmon mixture. Cut slits into the upper shell, then pinch edges of both pie shells together. Bake on lower rack of oven for 45 minutes.

Nutrition Facts : Calories 413.1 calories, Carbohydrate 52.6 g, Cholesterol 19.3 mg, Fat 18.2 g, Fiber 3.2 g, Protein 10 g, SaturatedFat 3.8 g, Sodium 387.5 mg, Sugar 3 g

FINNISH SALMON AND DILL PIE



Finnish Salmon and Dill Pie image

Being of Finnish heritage, I am always thrilled when I find a family recipe. This salmon and dill pie came tumbling out of one of my grandmother's books. It will be a winner at any of your social functions. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories     Brunch     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 12

1 tablespoon butter
1/3 cup finely chopped green onions
3/4 cup flaked smoked salmon fillets
1/4 cup snipped fresh dill
Dough for single-crust pie
3 large eggs, room temperature
1 cup half-and-half cream
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper
1 cup shredded Swiss cheese

Steps:

  • Preheat oven to 400°. In a small skillet, melt butter over medium heat. Add green onions; cook and stir until crisp-tender, about 3 minutes. Remove from heat. Gently stir in salmon and dill; set aside., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Spoon salmon mixture into crust. In a small bowl, whisk eggs, cream, flour and seasonings until blended; pour over top. Sprinkle with cheese., Bake on a lower oven rack until a knife inserted near the center comes out clean, 35-40 minutes. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 448 calories, Fat 30g fat (18g saturated fat), Cholesterol 179mg cholesterol, Sodium 642mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.

CRISPY POTATO PANCAKE WITH SMOKED SALMON AND DILL-CAPER VINAIGRETTE



Crispy Potato Pancake with Smoked Salmon and Dill-Caper Vinaigrette image

Provided by Geoffrey Zakarian

Time 45m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1 teaspoon finely minced shallot
1/2 cup canola oil
1/4 cup olive oil
1 tablespoon capers, finely minced
1 tablespoon finely minced dill
Freshly cracked black pepper
1/4 small Spanish onion
2 russet potatoes (about 1 pound)
Kosher salt
3 tablespoons Clarified Butter, recipe follows
16 slices smoked salmon
1/2 cup creme fraiche, lightly whipped
1/4 cup dill fronds
5 tablespoons unsalted butter, cut into cubes

Steps:

  • Preheat the oven to 400 degrees F.
  • In a small mixing bowl, combine the mustard, vinegar and shallots. Whisk in the canola and olive oils to emulsify the dressing, and then fold in the capers and dill. Season with pepper only, as the capers are salty.
  • On the large-hole side of a box grater, grate the onion into a strainer set over a bowl. Then, peel the potatoes. It is important to work quickly to avoid potato oxidation. You do not want to store the potatoes in water, as the starch will be washed away. Using the large-hole side of the box grater, grate the potatoes into the strainer. Press out the liquid and discard. Toss the potatoes with the onions and season with salt and pepper.
  • In an 8-inch nonstick saute pan set over medium-high heat, melt the Clarified Butter. It will seem like a lot of butter. Pack the potatoes into the pan, so that the layer is 1/2-inch thick. Saute the potatoes until the bottom just starts to brown, 5 to 7 minutes. Carefully and gently flip the potato pancake onto a small plate browned-side up. Then slide the potato pancake back into the pan and brown on the other side over medium-high heat. Place in the oven and cook until evenly golden, another 10 to 15 minutes. Drain the potato pancake on a paper towel and cut into quarters.
  • Roll the smoked salmon into rosettes. Top the potato pancake slices with the smoked salmon rosettes, a few dollops of creme fraiche and the dill fronds. Drizzle with the vinaigrette before serving.
  • Heat the butter in a heavy-duty saucepan over very low heat until it's melted. Simmer gently until the foam rises to the top of the melted butter. The butter may splatter a bit, so be careful.
  • Once the butter stops spluttering and no more foam seems to be rising to the surface, remove from the heat and skim off the foam with a spoon.
  • Line a mesh strainer with a few layers of cheesecloth or gauze and set the strainer over a heatproof container.
  • Carefully pour the warm butter through the cheesecloth-lined strainer into the container, discarding any solids from the bottom of the pan.

GRATIN OF FRESH & SMOKED SALMON, BEETROOT, POTATOES & DILL



Gratin of fresh & smoked salmon, beetroot, potatoes & dill image

Impress family and friends with our Scandinavian-inspired gratin with salmon, beetroot, potatoes and dill; a comforting bake that's perfect for entertaining

Provided by Diana Henry

Categories     Dinner, Main course

Time 1h50m

Number Of Ingredients 10

500-600g piece salmon fillet
200g smoked salmon
850g Maris Piper potatoes , peeled
475ml double cream
175ml soured cream
100ml whole milk
450g cooked beetroot
butter , for the dish
20g dill , roughly chopped
green salad or cabbage, to serve

Steps:

  • Using a sharp knife, cut the salmon into slices about ½cm thick (if there's skin on your salmon, leave it behind as you cut each slice). Tear the smoked salmon into pieces.
  • Cut the potatoes into wafer thin slices as if you were making Dauphinoise potatoes. It's best (and certainly quickest) to do this with a mandoline.
  • Heat oven to 180C/160C fan/gas 4 and put in a baking sheet to heat up. Mix the creams and the milk in a large saucepan, and bring to just under the boil. Add the potatoes and cook gently for 5 mins, carefully turning the potatoes over from time to time. Cut the beets into slices about 2mm thick.
  • Season the potatoes and cream and butter a 22 x 30cm baking dish. Spoon half of the potatoes into the dish and spread them out. Put half the beetroot on top of that, then half the fish. Season and add half the dill. Now add the rest of the beetroot and fish, seasoning again and adding the dill. Spoon the rest of the potatoes on top. You don't need to arrange the top layer of potatoes nicely unless you really want to.
  • Bake for 1 hr, or until the potatoes are completely tender and the top is bubbling (it may need an additional 10 mins). Serve with a green salad or, if you want something more comforting, warm cabbage.

Nutrition Facts : Calories 641 calories, Fat 49 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 1 milligram of sodium

FISH PIES WITH SMOKED SALMON, PRAWNS & DILL



Fish pies with smoked salmon, prawns & dill image

These pies can be prepared the previous day - perfect for entertaining

Provided by Sara Buenfeld

Categories     Dinner

Time 1h10m

Number Of Ingredients 12

1 litre milk
65g butter
65g plain flour
bunch spring onions , green and whites separated and both very finely chopped
3 egg yolks (save the whites for the meringues - see 'Goes well with', below)
3 tbsp dill , chopped
120g pack smoked salmon trimmings (I used the budget range)
2 x 400g packs frozen basa or pollock fillets, thawed, patted dry, cut into chunks
190g pack cooked, peeled prawn , thawed if frozen and patted dry
2 ¼kg potato , peeled, cut into chunks
50g butter
100ml milk

Steps:

  • Boil the potatoes in salted water for 20 mins until tender. Drain, then mash with the green from the onion, the butter, milk and plenty of seasoning until smooth and lump-free.
  • Pour the milk into a pan and add the butter and flour. Cook over a medium heat, whisking until the sauce is bubbling and thickened. Stir in the white parts of the onion, then bubble again for a min. Cool for about 5 mins, stirring frequently, then add the egg yolks, dill and smoked salmon. Season to taste.
  • Divide the pollock between 8 x 300ml pie dishes or ramekins. Scatter over the prawns, stir then spoon over the smoked salmon sauce. Top each pie with mash, then cover and chill until ready to cook. They will keep in the fridge overnight.
  • Heat oven to 190C/fan 170C/gas 5. Put the pies on baking sheets, then bake for 30 mins until bubbling and starting to turn golden. Serve with the broccoli (below).

Nutrition Facts : Calories 560 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.73 milligram of sodium

Tips:

  • Choose the right potatoes: Use firm, waxy potatoes that will hold their shape when cooked, such as Yukon Gold or Red Bliss potatoes.
  • Cook the potatoes thoroughly: The potatoes should be cooked until they are tender but not mushy. You can test them by inserting a fork into the center of the potato; if it goes in easily, the potato is cooked.
  • Don't overmix the filling: Overmixing the filling will make it tough. Mix the ingredients just until they are combined.
  • Use a good quality smoked salmon: The quality of the smoked salmon will make a big difference in the flavor of the pie. Look for smoked salmon that is moist and has a good, smoky flavor.
  • Don't overcook the pie: The pie is done when the crust is golden brown and the filling is bubbling. Overcooking the pie will make the crust dry and the filling tough.

Conclusion:

Smoked salmon, dill, and potato pie is a delicious and easy-to-make dish that is perfect for any occasion. The combination of smoked salmon, dill, and potatoes is simply irresistible. This pie is sure to be a hit with your family and friends.

Related Topics