There’s nothing quite like a warm, golden slice of **Salmon Pie** to turn a busy weeknight into a special occasion. I used to think savory pies meant hours of work, but this recipe changed everything! We’re swapping traditional dough for a nutty, crisp almond and sesame crust that’s not only delicious but also gluten-free and keto-friendly. The result is an incredibly creamy, savory pie that keeps you feeling light and energized. Ready in under an hour, this showstopper serves 8 and is perfect for a comforting dinner or an elegant brunch.
Ingredients
• The Almond & Sesame Crust
• 0.75 cup / 84g Almond flour
• 4 tbsp / 30g Coconut flour
• 4 tbsp / 36g Sesame seeds
• 1 tbsp / 9g Ground psyllium husk powder
• 1 tsp / 4g Baking powder
• 1 pinch Salt
• 3 tbsp / 45ml Olive oil
• 4 tbsp / 60ml Water
• 1 large Egg, beaten
• The Creamy Smoked Salmon Filling
• 8 oz / 227g Smoked salmon, roughly chopped
• 5 oz / 142g Cream cheese, softened
• 5 oz / 142g Cheddar cheese, shredded
• 1 cup / 230g Keto-friendly mayonnaise
• 3 large Eggs
• 2 tbsp / 7g Fresh dill, chopped finely
• 0.5 tsp / 1.2g Onion powder
• 0.25 tsp / 0.5g Ground black pepper
Instructions
1. Preheat your oven to 350°F (180°C) and ensure your rack is in the center position.
2. Combine the almond flour, coconut flour, sesame seeds, psyllium husk powder, baking powder, salt, olive oil, water, and the beaten egg in a food processor.
3. Process the mixture on high until the dough comes together, feels sticky, and forms a unified ball.
4. Line the bottom of a 10-inch (25-cm) springform pan with parchment paper to prevent sticking.
5. Transfer the dough to the pan and, using an oiled spatula or your hands, press the mixture evenly across the bottom to form a flat crust.
6. Bake the crust in the preheated oven for 10 minutes or until it is lightly browned and firm to the touch.
7. While the crust bakes, whisk together the mayonnaise, 3 eggs, softened cream cheese, onion powder, black pepper, and fresh dill in a large mixing bowl until smooth and well combined.
8. Remove the pan from the oven and spread the smoked salmon and shredded Cheddar cheese over the pre-baked crust.
9. Pour the egg and cream mixture over the salmon and cheese, using a spatula to smooth the top and ensure the filling is distributed evenly.
10. Return the pan to the oven and bake for another 30 minutes, or until the filling is set in the center and the top is golden brown.
11. Remove the Salmon Pie from the oven and let it cool in the pan for at least 8 minutes before slicing to allow the filling to firm up for the perfect slice.
Nutritional Information
• Nutrition (Per Slice)
• Calories: 635
• Fat: 54.1g
• Total Carbs: 18.5g
• Fiber: 0.9g
• Protein: 19.4g
Pro Tips
• Room Temperature is Key: For a silky-smooth, lump-free filling, ensure your cream cheese and eggs are at room temperature before mixing. Cold can create a grainy texture.
• Don’t Skip the Par-Bake: Blind baking the crust for 10 minutes is crucial. This step prevents a soggy bottom by creating a firm, crisp base for the moist filling.
• Fresh Herbs Make a Difference: While dried dill works in a pinch, fresh dill adds a bright, aromatic pop that cuts through the richness and pairs perfectly with smoked salmon.
• Let It Set Before Slicing: It’s tempting to dig in right away, but letting the pie rest for at least 8-10 minutes is essential. This allows the custard to firm up, ensuring clean, beautiful slices.
