A stunning Potato Pie with Smoked Salmon and Dill. Recipe with step-by-step photos.
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
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 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.
Potato Pie with Smoked Salmon and Dill
- Prep Time: 60 mins
- Cook Time: 60 mins
- Total Time: 2 hours
- Yield: Serves 3-4
- Category: Dinner
- Method: Bake
- Cuisine: British
A delicious Potato Pie with Smoked Salmon and Dill, perfect served warm or cold. Recipe with step-by-step photos.
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RateIngredients
For the pastry
- 200 g (1 1/3 cup) plain flour (all-purpose flour)
- pinch of fine salt
- 100 g (1 stick) unsalted butter, cold and diced
- 1 egg, lightly beaten
For the filling
- 1 tablespoon unsalted butter
- 1 large brown onion, thinly sliced
- approx 200 g (7 oz) cold boiled potatoes
- fresh dill, finely chopped
- 100 g (3 1/2 oz) slices of smoked salmon
- 2 eggs
- 200 ml (3/4 cup plus 1 tablespoon) double cream (heavy cream)
- sea salt and freshly ground pepper
Instructions
For the pastry
- Sift the flour and the salt into the bowl of a food processor.
- Add the butter and blitz for a few seconds until the mixture resembles wet sand.
- Add half of the beaten egg, and blitz for a few more seconds.
- Add more egg as necessary, until the mixture comes together into a ball.
- Wrap the dough in some plastic wrap and chill in the fridge for about 30 minutes.
- Lightly grease a 23 cm (9 inch) tart tin or pie dish (with a loose bottom).
- Preheat the oven to 180°C (350°F) (without fan).
- Roll out the pastry between two sheets of baking paper.
- Line the pan with the pastry and trim the edges.
- Place the prepared pie dish in the fridge for about 15 minutes to chill.
- 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.
- Remove the baking beans or pie weights, and let the pan cool on a wire rack.
To assemble
- Melt the butter in a small pan over medium heat.
- Add the onion and sauté for about 10 minutes until it is soft and lightly golden.
- Line the base of the pastry-lined pie dish with the cooked onions.
- Thickly slice the potatoes and arrange them over the onions.
- Sprinkle with some fresh dill, and season with salt and pepper.
- Arrange the slices of smoked salmon on top of the potatoes.
- In a large jug, whisk together the eggs and cream, and season with salt and pepper.
- Pour this mixture into the pie dish.
- 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.
- 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
- Serving Size: Nutritional info per slice
- Calories: 340
- Sugar: 1.9g
- Sodium: 289.9mg
- Fat: 22.8g
- Carbohydrates: 25.6g
- Fiber: 1.6g
- Protein: 8.6g
- Cholesterol: 130.2mg
Update
This recipe was first published on 25 June 2014. It has been updated with new photos more comprehensive recipe notes.
I’d love a slice of this tart right now, it’s so summery and seems to be one of those dishes where you don’t have to slave over a stove for hours and hours… Oh and did I tell you that I love your wooden board with the hearts, it’s so cute! You always have such pretty props 🙂
xx
Yes, it’s a lovely tart for summer, although I think it would also work well at other times of the year. I wouldn’t say this is a speedy dish, but it’s not complicated either 🙂 I’m also in love with this board – I have two in small and large. I’ve never had the right platter to serve tarts and quiches and I think these wooden boards are just perfect.
Thanh, I missed you!! 😛 Although I was delighted to see your photos in París. Ñom, ñom, ñom. Yeah, this is with ‘Ñ’ from here 😛
I don’t like fresh fish, but I like smoked salmon, and this pie looks delicious!! In the video, you see the cut, and oh my god, is like you’ll have cold and nice dinner day after day 🙂
I do this with frittata in summer 😛
You know? It can be also really great with rye flour, or at least, I really like my salmon sandwich with black bread 😉
Have a nice week, Thanh!!
PS: Your wooden board is gorgeous!!! Reminds me of one I bouth at a market in Germany. Now I want (sorry, I mean I need) one like this, a round one. It’s okey you’ve commented, cos I was going to ask!!!
Hi Paula,
As you may have noticed, we’ve been busy travelling these past few months so time on the blog has been a bit sparse. But I have many posts in the pipeline which I hope to publish very soon 🙂
I love your idea about using rye flour – you can definitely play around with the pastry a bit. I used to not like eating cooked smoked salmon until my friend’s mother once served us a similar tart with smoked salmon. Her tart was more like a quiche with smoked salmon, but I love the addition of caramelised onions and potatoes here to make it more interesting and more filling.
And I’m glad you also like this board. I’ve been eyeing round wooden boards for a long time and the ones from Sophie Conran’s collection are so beautiful to look at and use 🙂
Thanh, this tart is freaking delicious! Shortbread crust, caramelized onions, potatoes, smoked salmon, eggs…everything I love to eat in one package. Fuggedabout the salad – I don’t want to waste any space in my stomach. I totally covet that gorgeous wooden board too – it’s lovely!
Ah ha! I often feel that way about salad, but I think my in-laws are slowly converting me because they always serve a salad alongside lunch or dinner. Hope you are well 🙂
How good does that look? Smoked salmon is on the weekend’s shopping list. Thanks for sharing the recipe and your making of it.
yum looks divine. definitely could use a slice now. love your step by step instructions also. thanks for the awesome ideas.
I LOVE this tart! smoked salmon, caramelized onions, thick slices of potatoes and then baked in a soft custard?! Delicious and gorgeous!
Hi!
I discovered your blog yesterday and love it. Your food pictures are so amazing. Also I feel like we share something in terms of multicultural backgrounds and living. My mom is French and my Dad is Chinese. I have been growing up in Paris but lived in England and the US and I am now living with my German boyfriend in Germany! When we live abroad, we always try to recreate what we miss from home. Our parents cooking style. But we also learn and discover new tastes and dishes and our own cooking evolves and improves.
You inspired me and I made this pie yesterday. So simple and delicious.
I have to admit I bake maybe too many quiches and pie. They are so easy to make after a day of work. But they still give me the impression that I am actually cooking and not just pouring prepared sauce over pasta!
Hi Emmanuelle!
Wow, you have a very interesting background! I agree that, when living abroad, one tends to recreate the dishes from their home country, something which definitely happened to me and which has actually made me attempt more recipes than if I were still living in Australia. But as some ingredients are hard to find in Zurich, or are non-existent, improvising can sometimes be quite interesting!
I also love to make pies and quiches, especially at this time of the year when they seem so comforting. I’m so glad you liked this salmon tart – it’s one of my favourite recipes!
This is quite a unique tart – not really the ingredients but how it’s put together! I would have anticipated sliced potatoes and bits of smoked salmon. Stunning. This is exactly what I’d love to serve when my daughters visit, along with a green salad. Thank you! I will have to look into this cookbook author.
Such a delicious tart! I made it for lunch with some vegetarian friends the other day and they loved it.
★★★★★
What a fantastic idea! I need to try this! I’ve never had anything like this. Looks good!
★★★★★
Made this recipe during our COVD-19 mandatory isolation. I used what I had on hand and the resulting flavor was awesome and comforting. Used prepared pie shell, added 1/4 cup gruyere cheese. Substituted chives in place dill. Used large flaked smoked salmon from our local fish market. The remaining ingredients were the same as noted in the recipe.
I’ve made this several times over the years and it is always well received. A fantastic recipe!
Great for taking a slice into work and making people jealous at lunchtime.
★★★★★
Hi Rob,
Thanks for your feedback! I think it’s a great recipe also – very elegant with great flavours. So glad you enjoyed it.