A crustless pie with a golden potato base, juicy salmon and a tender cream custard — a satisfying dinner that comes together easily from simple ingredients. Broccoli brings freshness and color, while mozzarella creates an appetizing stretchy crust.
Ingredients
- Potatoes — 1.8 lb | 800 g
- Salmon — 10.6 oz | 300 g
- Broccoli — 3.5 oz | 100 g
- Eggs — 3
- 15% cream — 5.7 fl oz | 170 ml
- Mozzarella — 3.5 oz | 100 g
- Olive oil — 1 tbsp | 15 ml
- Salt — to taste
- Black pepper — to taste
Step-by-Step Recipe
- Preheat the oven to 390°F | 200°C (top and bottom heat plus convection). Wash and dry the potatoes, lightly drizzle with olive oil, season with salt and pepper. Arrange on a baking sheet and roast for about 35 minutes, until tender. If the potatoes are large, extend the time.
- Cut the broccoli into small florets and blanch for 1 minute in boiling salted water, then drain and pat dry.
- Mash the hot roasted potatoes until smooth. Transfer to a greased baking dish and press into a compact base with raised edges.
- Cut the salmon into small cubes and scatter over the potato base. Top with the broccoli.
- Whisk the eggs with the cream, a pinch of salt and pepper. Pour evenly over the filling.
- Sprinkle with grated mozzarella and bake at 356°F | 180°C (top and bottom heat plus convection) for 20–25 minutes, until the custard is set and the cheese is golden. Let the pie rest for 10 minutes before slicing.
Nutritional Value
| Nutritional value (per serving) | Amount |
|---|---|
| Calories | ≈ 500 kcal |
| Protein | ≈ 30 g |
| Fat | ≈ 25 g |
| Carbohydrates | ≈ 38 g |
| Fiber | ≈ 5 g |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Pan: use a round 9–9.5 in | 22–24 cm pan or a 8 x 8 in | 20 x 20 cm square pan; lightly grease the bottom.
- Base texture: mash the potatoes while they are still hot so the purée stays smooth and holds its shape better.
- Fish swap: trout or any other red fish works well; for white fish such as cod or hake, add a little more salt and a pinch of dried garlic.
- Cheese: mozzarella can be replaced with gouda, suluguni, or a blend of hard cheeses.
- Add-ins: try a handful of green peas, leek, spinach, or a pinch of paprika in the custard.
FAQ
Can I use frozen broccoli?
Yes. Do not thaw it completely: pour over boiling water or blanch for 30–40 seconds, then drain and add to the filling to avoid excess moisture.
What can I use instead of cream in the custard?
Use 3.2% milk with 1–2 tbsp sour cream or Greek yogurt. Whisk with the eggs until smooth and season to taste.
How should I store and reheat the pie?
Store covered in the refrigerator for up to 2 days. Reheat at 320°F | 160°C for 10–12 minutes or in the microwave in portions to preserve juiciness.