Equipment
Ingredients
Vegetable Base
- 500 g yukon gold potatoes, peeled and sliced 3 mm thin
- 2 yellow onions, peeled and thinly sliced
- 15 g unsalted butter
- 15 ml olive oil
Salmon and Dill Custard
- 250 g smoked salmon, sliced into 2 cm ribbons
- 2 large eggs, room temperature
- 120 g crème fraîche
- 15 g fresh dill, finely chopped
- 1 lemon zest, finely grated
- 5 g fine sea salt
- 2 g black pepper, freshly ground
- ½ g ground nutmeg
Pastry Assembly
- 8 filo pastry sheets, thawed to room temperature
- 80 g unsalted butter, melted
- 20 ml olive oil
- 5 g nigella seeds
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 458 kcal
- Protein
- 15 g
- Carbohydrates
- 33 g
- Fat
- 31 g
- Zinc
- 0.8 mg
- Water
- 124 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a chef knife and cutting board, slice the peeled potatoes into uniform 3-millimeter thick rounds.
Transfer the potato slices to a medium saucepan, cover with cold salted water, bring to a boil over high heat, and cook for 4 minutes until barely tender when pierced with the tip of a knife.
Pour the potatoes into a colander, shake gently to remove excess moisture, and let them steam dry completely for 10 minutes.
In a large skillet set over medium-low heat, melt 15 grams of unsalted butter with 15 milliliters of olive oil, add the sliced onions and 2 grams of salt, and cook for 15 minutes, stirring frequently, until deeply caramelized and golden brown.
In a medium mixing bowl, whisk together the eggs, crème fraîche, chopped dill, lemon zest, ground nutmeg, remaining 3 grams of salt, and 2 grams of black pepper until completely smooth.
Preheat the oven to 190°C (375°F) with a rack set in the lower-middle position.
Combine 80 grams of melted butter and 20 milliliters of olive oil in a bowl, brush the interior of the 23 cm springform pan, and line it with 8 filo pastry sheets one at a time, brushing each layer with the butter-oil mixture and rotating angles so sheets overhang all sides evenly, keeping remaining filo covered with a clean kitchen towel.
Layer half of the parboiled potatoes evenly over the filo base, distribute half of the caramelized onions on top, spread half of the smoked salmon ribbons, and spoon half of the dill custard over the filling; repeat the sequence with the remaining potatoes, onions, salmon, and custard.
Fold the overhanging filo sheets inward over the surface of the filling, gathering and slightly scrunching the pastry to create a ruffled crust, and brush the top generously with the remaining butter-oil mixture.
Scatter the nigella seeds evenly across the buttered filo pastry top.
Transfer the springform pan to the oven and bake for 35 to 40 minutes until the pastry is deep golden brown and crisp, and an instant-read digital thermometer inserted into the center registers at least 71°C (160°F).
Remove the pie from the oven, place on a wire cooling rack, let rest for 15 minutes to allow starches and proteins to firm up, then release the springform collar and slice cleanly with a chef knife.
Chef's Notes
- Select waxy or medium-starch potatoes such as Yukon Gold because they retain distinct, tender layers after parboiling and baking without dissolving into mash.
- Smoked salmon introduces significant cured salinity; refrain from adding extra salt beyond the amounts measured for the onions and custard mixture.
- Blending olive oil with melted butter provides the ideal balance: butter contributes flavor and rich browning solids, while oil prevents burning and ensures brittle, glassy crispness.
- Always thaw frozen filo pastry slowly in its plastic sleeve in the refrigerator overnight, followed by 1 hour at room temperature, to eliminate condensation that glues sheets together.
Storage
Refrigerator: 3 days — Store in an airtight container lined with paper towel to absorb surface moisture and preserve pastry crispness.
Reheating: Preheat oven to 180°C (350°F). Reheat pie slices uncovered on a baking tray for 15 to 20 minutes until the internal temperature reaches at least 74°C (165°F) throughout and the filo crisps. Avoid microwave reheating.
Troubleshooting
Soggy, undercooked pastry base
Cause: Potatoes retained excess surface water or onions were undercooked and released steam into bottom filo sheets
Fix: Remove the springform collar and return the pie on a preheated baking sheet to the bottom rack at 190°C (375°F) for 6 to 8 minutes
Prevention: Ensure parboiled potatoes are thoroughly steam-dried in the colander and position the pan on the lower-middle oven rack
Filo pastry sheets tear and shatter during pan lining
Cause: Filo sheets dried out from prolonged exposure to air without a protective cover
Fix: Brush torn fragments generously with butter-oil mixture and piece them inside the base; multi-layered assembly will disguise tears
Prevention: Keep the stack of filo sheets under a clean, slightly damp kitchen towel at all times while assembling
Pie filling runs and slumps upon slicing
Cause: Pie was sliced immediately out of the oven while the egg custard and potato starches were still molten
Fix: Cannot be fixed once cut hot; leave remaining portions to cool an extra 10 minutes so custard solidifies
Prevention: Allow the pie to rest for a full 15 minutes on a wire rack before unclamping the collar and cutting
Cultural Context
This savoury pie is a modern European interpretation of Baltic and Slavic fish bakes, bridging the flavor profiles of Finnish lohilaatikko and Russian kulebyaka with Greek-style filo lamination. By replacing enriched brioche or dense shortcrust with thin, butter-brushed filo pastry, the dish balances robust, smoky fish and earthy root vegetables with a light, shatteringly crisp architecture.
