Potato Pie with Smoked Salmon and Dill

Smoked salmon is, admittedly, not an everyday ingredient, but I do love to keep some in the fridge for a quick lunch with some lightly buttered white toast, thinly sliced onions, a scattering of salty capers and a good squeeze of lemon.

But when I’m wanting to incorporate smoked salmon into a more substantial meal, this Potato Pie with Smoked Salmon and Dill is a lovely option.

potato pie with smoked salmon and dill on wooden board with bowl of salt and pepper grinder

Potato Pie

What makes this potato pie really delicious is the contrast in taste and textures; the nubbly shortcrust pastry is lined with a base of soft caramelised onions, topped with thick slices of potatoes to cut against the richness of the smoked salmon, and everything is then gently baked in a soft custard.

Served with a sharp green salad alongside, this potato pie makes for a satisfying meal, whether served warm or cold.

potato pie with smoked salmon on round wooden board with bowl of salad

Potato Pie Recipe

This potato pie recipe comes from Rachel’s Everyday Kitchen by Rachel Allen, one of my favourite cookbook authors.

Her cookbooks are filled with simple, flavourful and reliable recipes for everyday cooking.

How to Make Potato Pie

For a printable recipe, please scroll down.

smoked salmon potato dill tart ingredients
smoked salmon potato dill tart with caramelised onions
smoked salmon potato dill tart with sliced potatoes
smoked salmon potato dill tart with slices of smoked salmon
smoked salmon potato dill tart unbaked
smoked salmon potato dill tart with pepper grinder
5 stars (4 reviews)

Potato Pie with Smoked Salmon and Dill

Thanh | Eat, Little Bird
Prep1 hour
Cook1 hour
Total2 hours
Serves: 3 to 4
A delicious Potato Pie with Smoked Salmon and Dill, perfect served warm or cold. Recipe with step-by-step photos.
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Ingredients

For the pastry

For the filling

  • 1 tablespoon unsalted butter
  • 1 large brown onion, thinly sliced
  • 200 g (7 oz) boiled potatoes, cold
  • fresh dill, finely chopped
  • 100 g (3 ½ oz) smoked salmon, sliced
  • 2 eggs
  • 200 ml (¾ cup plus 1 tablespoon) double cream, (heavy cream)
  • sea salt
  • black pepper, freshly cracked

Instructions 

For the pastry

  1. Sift the flour and the salt into the bowl of a food processor.
  2. Add the butter and blitz for a few seconds until the mixture resembles wet sand.
  3. Add half of the beaten egg, and blitz for a few more seconds.
  4. Add more egg as necessary, until the mixture comes together into a ball.
  5. Wrap the dough in some plastic wrap and chill in the fridge for about 30 minutes.
  6. Lightly grease a 23 cm (9 inch) tart tin or pie dish (with a loose bottom).
  7. Preheat the oven to 180°C (350°F) (without fan).
  8. Roll out the pastry between two sheets of baking paper.
  9. Line the pan with the pastry and trim the edges.
  10. Place the prepared pie dish in the fridge for about 15 minutes to chill.
  11. Line the prepared pie dish with some baking paper, fill with baking beans or pie weights, and blind bake for about 25 minutes, or until the pastry feels slightly dry to touch.
  12. Remove the baking beans or pie weights, and let the pan cool on a wire rack.

To assemble

  1. Melt the butter in a small pan over medium heat.
  2. Add the onion and sauté for about 10 minutes until it is soft and lightly golden.
  3. Line the base of the pastry-lined pie dish with the cooked onions.
  4. Thickly slice the potatoes and arrange them over the onions.
  5. Sprinkle with some fresh dill, and season with salt and pepper.
  6. Arrange the slices of smoked salmon on top of the potatoes.
  7. In a large jug, whisk together the eggs and cream, and season with salt and pepper.
  8. Pour this mixture into the pie dish.
  9. Bake the tart in the an oven at 180°C (350°F) (without dan) for about 30-40 minutes, or until it is just set in the centre.
  10. Serve warm or cold.

Kitchen Notes

  • HOW TO MAKE PASTRY
    For some tips on how to make the pastry and to easily line the tart tin with pastry, please see the step-by-step photos in this recipe for Twin Peaks Cherry Pie.
  • RECIPE CREDIT
    This recipe is adapted from Rachel’s Everyday Kitchen by Rachel Allen.
  • OVEN TEMPERATURES
    All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
  • CONVERSIONS
    To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Nutrition Information
Calories: 340kcal, Carbohydrates: 25.6g, Protein: 8.6g, Fat: 22.8g, Cholesterol: 130.2mg, Sodium: 289.9mg, Fiber: 1.6g, Sugar: 1.9g

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Update

This recipe was first published on 25 June 2014. It has been updated with new photos more comprehensive recipe notes.