Looking for a savory pie that’s as delicious as it is nourishing? This Salmon and Chard Pie combines tender salmon with the earthy flavors of Swiss chard, all wrapped in a flaky, golden crust. Perfect for a family dinner or special occasion, this pie is sure to impress with its vibrant taste and wholesome ingredients.
How to Make Salmon and Chard Pie
Crafting this pie is straightforward and rewarding. The balance of flavors between the rich salmon, slightly bitter chard, and buttery crust creates a harmonious dish.
Step-by-Step Instructions
- Preheat the Oven: Heat your oven to 375°F (190°C).
- Prepare the Filling:
- In a pan, sauté diced onion and garlic in olive oil until translucent.
- Add chopped Swiss chard and cook until wilted.
- Flake the salmon into bite-sized pieces and mix with the cooked chard.
- Season the Mixture: Season the filling with salt, pepper, and a pinch of nutmeg. Allow it to cool.
- Roll Out the Dough: Roll out your pie crust and line a pie dish with one half.
- Fill the Pie: Add the salmon and chard mixture to the crust. Top with a dollop of crème fraîche or sour cream for extra creaminess.
- Top and Seal: Cover the pie with the remaining crust, seal the edges, and cut a few slits for steam to escape.
- Bake: Bake for 40-45 minutes or until the crust is golden and crisp.
- Cool and Serve: Let the pie cool slightly before slicing and serving.
Salmon and Chard Pie
6
servings15
minutes45
minutesIngredients
1 lb (450g) salmon fillet, cooked and flaked
1 bunch Swiss chard, chopped
1 small onion, diced
2 cloves garlic, minced
2 tbsp olive oil
1/2 cup crème fraîche or sour cream
1/2 tsp nutmeg
Salt and pepper, to taste
2 sheets of pie crust (store-bought or homemade)
Directions
- Preheat the oven to 375°F (190°C).
- Sauté onion and garlic in olive oil. Add Swiss chard and cook until wilted.
- Combine the cooked chard with flaked salmon. Season with salt, pepper, and nutmeg.
- Roll out pie dough and line the pie dish. Add the filling and top with crème fraîche.
- Cover with the second crust, seal, and bake for 40-45 minutes.
- Allow to cool slightly before serving.
FAQ
Q: Can I use frozen salmon?
A: Yes, just make sure to thaw and cook it before adding it to the filling.
Q: Can I substitute spinach for Swiss chard?
A: Absolutely! Spinach is a great substitute if you don’t have Swiss chard on hand.
Q: How do I store leftovers?
A: Store the pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
