Preheat oven to 200°C (390°F).
Lightly grease a baking dish or line with parchment paper.
2. Prepare the Filling
In a bowl, combine flaked salmon, ricotta, fennel leaves, dill, 1 beaten egg, cream or milk, olive oil, salt, and pepper. Mix gently until well combined.
Set aside.
3. Assemble the Pie
Roll out the puff pastry sheet and line the baking dish.
Layer sliced potatoes evenly at the bottom.
Spread the salmon-ricotta mixture over the potatoes.
Fold or cover with the remaining puff pastry, sealing edges and brushing the top with the remaining beaten egg for a golden finish.
4. Bake
Bake in the preheated oven for 25–30 minutes, or until the pastry is golden brown and cooked through.
5. Serve
Let the pie cool slightly before slicing.
Garnish with lemon slices and extra dill if desired.
Serving and Storage Tips
