Country Salmon Pie

This isn’t your everyday fish pie. A homemade parmesan-laced crust cradles a filling so rich and savory it feels more like a celebration than a Tuesday dinner.

Canned salmon gets broken into generous bite-size pieces and folded into a sour cream and egg custard with sauteed onion, garlic, dill, and a generous amount of gruyere cheese.

The springform pan lets the pie bake tall and impressive, with a golden gruyere cap on top that gets bubbly and brown.

Cool it for 15 minutes after baking, pop the sides of the pan, and you’ve got a showpiece that slices clean and looks like it came from a proper bakery.

Chef Tips

• The parmesan crust is flaky and savory. Cut the shortening in until the pieces are the size of small peas for the best texture
• Drain the canned salmon well and pick through for any bones or skin before breaking it into pieces
• Blind bake the crust for 10 minutes before filling so the bottom stays crisp under all that rich custard
• Let it rest the full 15 minutes. Cutting too early gives you a runny filling instead of clean slices