Salmon pie

Step 1/5

• ½ lime (juice and zest)
• 250 g salmon fillet (without skin)
• salt
• pepper

• fine grater
• citrus press
• cutting board
• knife

Zest and juice lime. Sprinkle the salmon fillet with some lime juice and lightly season with salt and pepper.

Step 2/5

• 25 g dried tomatoes
• 35 g black olives
• 25 g capers
• 30 ml olive oil
• 1 tbsp tarragon leaves
• salt
• pepper

• small mixing bowl

Chop the dried tomatoes into pieces and halve the olives. Mix with capers, olive oil, and tarragon leaves in a bowl. Add the grated lime zest and mix well. Season with salt and pepper.

Step 3/5

• olive oil for greasing

• baking dish

Grease the baking dish with olive oil and add the salmon fillet. Cover evenly with tomato-olive mixture.

Step 4/5

• 125 g puff pastry (all-butter)
• ½ egg
• ½ tbsp fennel seeds
• flaky sea salt

• pastry brush
• rolling pin

Roll out the puff pastry slightly larger than the surface of the baking dish. Separate the egg and brush the rim of the baking dish uniformly with egg white. Cover baking dish with puff pastry and press well around the edges to seal approx. 1 cm/1/3 in. beneath the edge of the rim. Coat the pastry dough evenly with beaten egg yolk. Sprinkle with fennel seeds and flaky sea salt.

Step 5/5

• dialog oven

Start the automatic program for Fish / Salmon Pie; baking time is approx. 14 min. When dialog oven is preheated, transfer salmon to oven to bake on level 2. Enjoy!

Enjoy your meal!