Hearty, fragrant and exceptionally tender crustless pie: a baked potato base, juicy salmon, bright broccoli and melting mozzarella. It comes together in two simple stages: first the potatoes are baked, then the pie is assembled and finished until golden.
Ingredients
- Potatoes — 1.8 lb | 800 g
- Salmon, skinless fillet — 10.6 oz | 300 g
- Broccoli — 3.5 oz | 100 g
- Eggs — 3
- 15% cream — 5.8 fl oz | 170 ml
- Mozzarella — 3.5 oz | 100 g
- Olive oil — 1 tbsp | 15 ml
- Salt, black pepper — to taste
Step-by-Step Recipe
- Preheat the oven to 392°F | 200°C (top and bottom heat + convection). Peel the potatoes, pat dry, drizzle with olive oil, season with salt and pepper. Spread on a baking sheet and bake for 35 minutes until tender.
- While the potatoes bake, cut the salmon into 0.6–0.8 in | 1.5–2 cm cubes and divide the broccoli into small florets. Blanch the salmon and broccoli in boiling salted water for 1 minute, then drain well and pat dry.
- Transfer the cooked potatoes to a bowl and mash into a purée. Spoon the purée into a greased 8.7–9.4 in | 22–24 cm baking dish, press firmly, and shape up the sides.
- Whisk the eggs with the cream, add a pinch of salt and black pepper, and beat lightly with a whisk.
- Evenly distribute the salmon and broccoli over the potato base, then pour over the egg and cream mixture.
- Sprinkle with grated mozzarella. Reduce the oven to 356°F | 180°C (top and bottom heat + convection) and bake for 20–25 minutes, until the filling is set and the cheese is nicely browned. Let the pie rest for 10 minutes before serving.
Nutritional Value per Serving
| Calories | 350 kcal |
|---|---|
| Protein | 20 g |
| Fat | 19 g |
| Carbohydrates | 25 g |
| Fiber | 3 g |
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
Tips and Variations
- No convection: increase each baking stage by 5–10 minutes and judge by the softness of the potatoes and the set filling.
- Cheese options: gouda, emmental or a blend of hard cheeses work well instead of mozzarella — choose a good melting cheese.
- Fish swaps: salmon can be replaced with trout; for a leaner version, use cod, but add a pinch of paprika and a little lemon zest for flavor.
- Cream: if needed, use 10% cream or a mixture of milk and a spoonful of sour cream — the filling will still stay tender.
- Storage: keep leftovers in the refrigerator for up to 2 days and reheat at 320°F | 160°C for 10–12 minutes.
FAQ
Can I use frozen broccoli?
Yes. Do not thaw it first: drop the frozen florets into boiling water for 1 minute, then drain and dry thoroughly.
Can I use another cheese instead of mozzarella?
Yes, any mild melting cheese works: gouda, cheddar, or Russian-style cheese. Grate it finely so it melts evenly.
Can I make the pie ahead of time?
Yes. Bake the base and prepare the filling in advance, then store separately in the refrigerator for up to 24 hours. Assemble and bake for 20–25 minutes before serving.