This quick braided salmon pie is golden, flaky, and beautifully impressive, with creamy cheese, lightly salted salmon, and fresh dill wrapped in puff pastry. It is a fuss-free weeknight dinner that feels special, much like the Rice Cakes with Trout and Chicken and Vegetable Dinner Casserole. Serve it warm, sliced, for a dinner everyone will ask for again.
Ingredients
- Puff pastry
- Cream cheese
- Lightly salted salmon
- Fresh dill
- 1 egg yolk, for brushing
Instructions
- Roll out the thawed dough slightly.
- Spread the surface evenly with cream cheese.
- Lay salmon slices on top and sprinkle with dill.
- Roll the dough into a tight log.
- Cut the log lengthwise into two strips, stopping a couple of centimeters before one end.
- Braid the strips carefully, then coil into a circle and seal the ends.
- Brush with yolk for a beautiful golden crust.
- Bake at 190C (375F) for 25-30 minutes until browned.
Tips
- Keep the pastry cold until baking so the braid holds its shape and puffs well.
- Seal the ends firmly so the filling does not escape in the oven.
- For more salmon cooking ideas, explore the guides at Serious Eats.
Nutrition (per 100 g): 182 kcal | Protein 12.6 g | Fat 9.9 g | Carbs 10.6 g