Salmon Pie: Flaky, Savory, and Herb-Infused

Serve warm with a light salad or steamed vegetables.

Store leftovers in an airtight container in the fridge for up to 2 days.

Reheat in the oven to retain pastry crispiness.

Variations

Cheesy Twist: Add grated Parmesan or Gruyère for extra richness.

Vegetable Boost: Include sautéed spinach or peas in the filling.

Herb Swap: Replace dill and fennel with parsley, chives, or tarragon.

FAQ

Q: Can I use raw salmon?
A: It’s best to use cooked salmon to ensure even cooking and prevent soggy pastry.

Q: Can I make this ahead of time?
A: Yes, assemble the pie and store in the fridge for a few hours before baking.

Q: Can I freeze it?
A: Yes, bake first, cool completely, and freeze portions for up to 1 month.