The pie with ricotta, mushrooms, and salmon is a tasty shortcrust pastry pie to be served hot as an appetizer or starter on special occasions such as Christmas festivities. A simple yet flavorful filling made of ricotta, champignon mushrooms, smoked salmon, walnuts flavored with dill, and some pink peppercorns to add a touch of color to the dish.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 1 roll shortcrust pastry
- 500 g cow's milk ricotta
- 300 g champignon mushrooms
- 100 g smoked salmon
- 30 g walnut halves
- 1 egg
- 1 egg yolk
- 1 tablespoon milk
- 1 tablespoon extra virgin olive oil
- A few berry pink peppercorns
- to taste dill
- to taste fine salt
- to taste black pepper
Tools
- Food scale
- Cloth
- Knife
- Cutting board
- Pan
- Lid
- Wooden spoon
- Bowl
- Spatula
- Small bowl
- Brush
- Pie pan
Steps
To prepare the pie with ricotta, mushrooms, and salmon…
First, clean the champignon mushrooms, cut off the end of the stem, and with a damp cloth remove any soil residues, then slice them.
Place the mushrooms into a pan with the hot extra virgin olive oil, cook them for about 10 minutes covering them with a lid to let their water form, then uncover the pan and let the water evaporate.
While the mushrooms are cooking, pour the ricotta into a bowl and cut the smoked salmon into pieces.
When the mushrooms are dry, add them to the bowl with the ricotta and add the cut smoked salmon.
Season the filling with dill, salt (not much as the salmon is already quite salty), black pepper, extra virgin olive oil, milk to soften the filling, and mix.
Finally, add the walnut halves slightly crushed with your hands (keep a few aside for the final decoration), the whole egg, and mix again.
Take the shortcrust pastry roll, unroll it in the pie pan (I chose a star shape) and fill it with the prepared filling, then close the edges.
Brush the edges of the shortcrust pastry with the egg yolk, garnish with the leftover walnut halves, and bake the savory pie in a preheated oven at 355 degrees Fahrenheit (180 degrees Celsius) and cook for 35 minutes in static mode until the pastry is golden.
Serve the savory pie with ricotta, mushrooms, and salmon hot, adding some pink peppercorns if desired.
