Salmon pie

Name: Salmon pie
Prep time: 30 min
Total time: 30 min
Yield: 0
Ingredients: Smoked Salmon 9.2 oz; Rye bread 12.3 oz; Spinach 1 cup; Cream cheese 1 cup; Dill to taste; Fine salt to taste; Black pepper to taste; Lemon peel ½; Milk 1 spoonful; Cream cheese 1 &frac13; cup; Smoked Salmon 3.5 oz; Milk 1 spoonful; Lumpfish roe (caviar substitute) to taste; Dill to taste

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387

Calories per serving

Energy Kcal 387
Carbohydrates g 20.9
of which sugars g 1.5
Protein g 21.4
Fats g 34.2
of which saturated fat g 13.29
Fiber g 2.9
Cholesterol mg 78
Sodium mg 1480

Difficulty: Very easy
Prep time: 30 min
Makes: pieces
Cost: Low
Note More time to set in the refrigerator

PRESENTATION

Torta di salmone is one of those dishes that really highlights what makes Scandinavian cuisine special. And you know what? It’s something else. Imagine layers of rye bread, herby cream cheese, smoked salmon, and fresh spinach all coming together with creamy textures and tangy flavors. This salmon pie is way way different from the usual; instead of a pastry crust, you've got slices of tender rye bread stacked with layers of flavorful ingredients.

The dill in the cream cheese? It adds a fresh, almost zesty kick that pairs perfectly with the salmon. And on top, there’s more creamy cheese blended with salmon, finished with a sprinkle of caviar and extra dill for a striking appearance. Super elegant. It’s a simple yet fancy dish that looks fancy without much effort, and every moist, rich bite is seriously good.

During the holidays, especially Christmas and New Year’s, this salmon quiche is a staple on Scandinavian tables. No question, it’s the go-to appetizer. People love that it’s not heavy or greasy but still feels special—ideal for a big dinner or even as the centerpiece of a brunch spread. The combination of rye bread and dill is a nod to the northern flavors that are so so beloved in the region.

Because it’s easy to assemble, it’s perfect for anyone looking for simple salmon recipes or something unique for their next gathering. The caviar on top isn’t just for looks; it pops in your mouth with a salty, almost crisp bite that keeps things interesting. Plus, between the soft, golden color of the salmon and the bright green of the spinach, this dish really stands out on a serving tray. Inviting. It’s one of those dishes that gets talked about at the table and always disappears quickly, no matter how much you prepare.

Whether for a festive occasion or a cozy get-together, Torta di salmone brings a taste of the north to your table, making every meal a bit more special. For real.

INGREDIENTS

387

Calories per serving

Ingredients for 6-8 people: Smoked Salmon 9.2 oz (260 g); Rye bread 12.3 oz (350 g); Spinach 1 cup (50 g); Cream cheese 1 cup (250 g); Dill to taste; Fine salt to taste; Black pepper to taste; Lemon peel ½; Milk 1 spoonful

for the topping: Cream cheese 1 ⅓ cup (300 g); Smoked Salmon 3.5 oz (100 g); Milk 1 spoonful

for garnishing: Lumpfish roe (caviar substitute) to taste; Dill to taste

Preparation

How to prepare Salmon pie

To prepare the salmon pie, start by making the dill cream cheese: wash the dill and set aside some sprigs for decoration 1. Put the cheese in a mixer (you can also use an electric beater or a manual whisk), a tablespoon of milk to soften the cream, the dill 2, and the grated zest of half a lemon 3, then blend everything. You should obtain a soft and dense cream.

Assemble the pie: take a slice of rectangular bread (if of another shape, shape it as you prefer), place it on the cutting board, and spread it with cream 4, then add washed and dried spinach leaves and a few slices of salmon (5-6).

Cover with a slice of bread 7 and continue with cream cheese, spinach, and salmon until all the ingredients are used up 9. Finish with a slice of bread 9 and place the salmon pie in the refrigerator to firm up.

Prepare the topping cream: take 10.5 oz of cheese and blend it with the salmon 10 and a tablespoon of milk until you obtain a very smooth cream 11, which you will place in the refrigerator for at least 30 minutes to make it easier to spread. After this time, spread the cream over the surface of the bread and on the sides to cover the entire pie 12 using a special spatula or a smooth-edged knife. Once completely covered, place it in the refrigerator for at least one hour to firm up.

Decorate your salmon pie with a teaspoon of lumpfish roe and a few sprigs of dill (13-14). Bring the whole salmon pie to the table and slice it before serving 15!

Storage

Store the salmon pie in the refrigerator covered with plastic wrap for up to 2 days. Freezing is not recommended.

Advice

You can replace Philadelphia with any other spreadable cheese or with crescenza.
Instead of spinach, you can use grilled zucchini or cucumbers.
If you prefer, you can sauté the spinach for two minutes in a pan with a drizzle of oil.

For the translation of some texts, artificial intelligence tools may have been used.