November 29 2016 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Keto salmon pie
Salmon and dill adore each other so much it’s almost ridiculous. And you’ll swoon over them together, too, in this hearty and cheesy keto pie. Hello, lover!
USMetric
servingservings
Ingredients
Pie crust
- ¾ cup (3 oz.) 180 ml (85 g) almond flour
- ¼ cup (1¼ oz.) 60 ml (35 g) sesame seeds
- ¼ cup (¾ oz.) 60 ml (25 g) coconut flour
- 1 tbsp 1 tbsp ground psyllium husk powder
- 1 tsp 1 tsp baking powder
- 1 pinch 1 pinch salt
- 3 tbsp 3 tbsp olive oil or coconut oil
- 1 1 eggeggs
- ¼ cup 60 ml water
Filling
- 1 cup 240 ml mayonnaise
- 3 3 eggeggs
- 2 tbsp 2 tbsp fresh dill, finely chopped
- ½ tsp ½ tsp onion powder
- ¼ tsp ¼ tsp ground black pepper
- 5 oz. (2⁄3 cup) 140 g (150 ml) cream cheese, at room temperature
- 1¼ cups (5 oz.) 300 ml (140 g) cheddar cheese, shredded
- 4 oz. 110 g smoked salmon
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www.dietdoctor.com
Making low carb simple
Instructions
Pie crust
- Preheat the oven to 350°F (175°C).
- Place the pie crust ingredients into a food processor bowl, fitted with a plastic pastry blade. Pulse until the mixture forms a ball. If you don’t have a food processor, you can use a fork to mix the dough.
- Fit a piece of parchment paper into a 9" (23-cm) springform pan (This makes it a cinch to remove once it’s cooked!).
- Oil your fingers or a spatula, and evenly press the dough into the base and slightly up the sides of the springform pan. Pre-bake the crust for 10–15 minutes, or until lightly browned.
Filling
- In a medium-sized bowl, mix the filling ingredients together (except the salmon), and pour into the pie crust. Add the salmon and bake for 35 minutes or until the pie is golden brown.
- Let cool for a few minutes and serve with a salad or other vegetables.
Tips
Be flexible! Feel free to swap cured, boiled or grilled salmon in for smoked salmon – just make sure you adjust salt and spices accordingly.
Don't be afraid to make it ahead of time. This pie freezes well, so you can always keep one on hand for a quick midweek meal.
Recommended special equipment
Food processor
In this recipe, I'll replace the mayonnaise with 1 cup heavy cream, 1 egg yolk or the whole egg and 3 Tbsp of melted butter.
None the less, I am gonna try this recipe tonight with hot-smoked salmon.
This never happened before,
What can I do?
Gerry L
I was a little nervous about using psyllium husk powder for the first time, but it worked out fine. I mixed all of the dry ingredients for the crust in a bowl using a pastry blender, then added the oil, egg, and water, again using the pastry blender to mix them in. The dough is a bit sticky, so you do need to oil your hands when working with the dough. For the filling, I used a blend of parmesan, romano, and asiago cheeses.
I couldn't find my springform pan, so I made this in a regular 9" pie plate, lining the bottom with parchment paper. I'm looking forward to using this crust recipe for other pies, as well!
I absolutely agree!! Mayo would also be grams!!
In general, home made is best as most store bought options have sugar added as well as inflammatory vegetable oils.
We have not tried the flax seeds as a sub for psyllium in this recipe, but it may work well.
It may give a much denser texture with almond flour, which may not be enjoyable. If you want to try it, the general advice is to use two times as much almond flour as coconut flour.
I changed mine up to a square baking tray and omitted the parchment paper, sprayed a little cooking spray so it didn’t stick , my base was crunchy which sometimes you don’t get using parchment paper I find it sweats.
I blitzed the wet ingredients to make smooth, found the cream cheese was too chunky, then added the cheese and dill before pouring into the base and topping with the salmon.
That's fantastic! I am glad the recipe was such a success.
Sounds great! Thanks for the tip!
The filling of this dish should be firm like a quiche.
I definitely will be making this again.
Thank you for the recipe .