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Recipes

Cucumber and smoked salmon pie

Published on

By Esther Samson

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Servings: 4-6 servings Preparation: 40-45 minutes. Cook time: 15-20 minutes. Total time: 55-65 minutes.

An elegant and refreshing tart featuring a homemade black sesame crust, a creamy smoked salmon and cream cheese filling, and delicate layers of thinly sliced Gen V English cucumber. Perfect for brunch, appetizers, or a light meal.

Cuisine style
  • Contemporary Nordic-inspired cuisine
Category
  • Pie
Cooking method
  • Fry

Ingredients

For the dough: 

250 ml (1 cup) flour 

15 ml (1 tbsp) black sesame seeds 

1/2 cup (120 ml) cold butter, cubed 

About 120 ml (1/2 cup) ice water 

For the filling: 

140 g smoked salmon, chopped 

250 ml (1 cup) cream cheese, softened 

The juice of half a lemon 

Fresh dill, chopped 

Chives, chopped 

1 Gen V English cucumber, cut into very thin slices on a mandolin 

Preparation

  1. In a bowl, combine the flour and sesame seeds. Add the cold butter and stir in with your fingertips until you get a sandy texture.
  2. Gradually add the ice water until a ball of dough forms.
  3. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
  4. Preheat oven to 425°F (220°C).
  5. On a floured work surface, roll out the dough into a circle about 2-3 mm thick.
  6. Line a pie pan with the dough, prick the bottom with a fork, then bake for 12 to 15 minutes, or until the crust is golden brown. Let cool.
  7. In a bowl, combine the smoked salmon, cream cheese, lemon juice, dill and chives.
  8. Spread half of the mixture over the cooled crust. Arrange a layer of cucumber slices. Add the rest of the mixture, then garnish again with cucumber.
  9. Garnish with a drizzle of olive oil and a little chopped chives

Keywords

  • Tomato tart
  • Savory tart recipe
  • Tomato and feta tart
  • Tomato and mozzarella tart
  • Summer recipe
  • Vegetarian recipe
  • Homemade tart

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