Creamy Salmon and Spinach Pie

INGREDIENTS

Pie Crust

• 7 oz (200g) flour (or gluten-free flour)
• 3½ oz (100g) butter
• ½ tsp salt
• 1½ tbsp water

Filling

• 9 oz (250g) fresh spinach leaves
• 1 oz (20g) butter
• 1 garlic clove
• 9 oz (250g) salmon portions from Bakkafrost
• 4 eggs
• 9 oz (250g) heavy cream
• 3½ oz (100g) shredded cheese
• 1 tsp salt

INSTRUCTIONS

The Pie Crust

(5 min prep, 1 hour resting)

Step 1

In a large mixing bowl, combine flour, salt, and butter. Mix until the texture resembles coarse crumbs or shredded cheese.

Step 2

Add water and knead until the dough comes together smoothly.

Step 3

Wrap and refrigerate for 1 hour to rest.

The Filling

Step 1

In a saucepan, melt the butter and add rinsed spinach. Cook until wilted, stirring occasionally. Press in the garlic and mix well.

Step 2

Cut the salmon into bite-sized pieces.

Step 3

In a bowl, whisk together eggs, cream, salt, and shredded cheese.

Assembly & Baking

Step 4

Preheat oven to 392°F (200°C). Roll out the chilled dough and fit it into a pie tin.

Step 5

Prick the base with a fork and bake for 12 minutes. Once baked, layer the spinach mixture evenly across the crust, followed by the salmon pieces. Pour the egg mixture over the top.

Step 6

Return to the oven and bake for 30 minutes, until golden and set.