Have you tried this salmon pie recipe yet?
First, prepare the dough. To do this, put flour, salt and soft butter (in small pieces) in the baking bowl. Quickly knead together, gradually adding just enough cold tap water to make a homogeneous smooth dough. Arrange dough into ball, wrap in plastic wrap and refrigerate for 1 hour.
For the filling, soak the morels in lukewarm tap water for half an hour. Sauté the finely chopped shallots with a little butter in a frying pan until just lightly browned. Add the cleaned, carefully rinsed and drained morels, deglaze with champagne and let simmer a little. Add the whipping cream and let the sauce simmer until it thickens and gains consistency. Remove from heat.
Season with pepper and salt. Cut the salmon into cubes (about the thickness of a finger) and add the chopped dill. Season again. Transfer the salmon with the sauce into a buttered baking dish.
Preheat oven to 200 °C. Roll out the dough on a floured work surface to about the size of the gratin dish and sprinkle with poppy seeds, working them in with a pasta walker. Chop dough sheet into 1 cm wide ribbons. Put the dough ribbons, interwoven crosswise, on top of the salmon. Lightly beat the egg and brush it on the ribbons. Additionally sprinkle with a tiny bit of poppy seeds.
Bake the salmon pie in the oven for 45 minutes, until the top of the dough is nicely golden baked.
Preparation Tip:
If you want to prepare the salmon pie a little cheaper without morels, simply replace the mushrooms with leeks cut into fine rings. Leeks and salmon harmonize excellently with each other.
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