Servings4
Ingredients
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Instructions
- Heat the oven to 190°C (375°F). Fit the pastry into a pie dish, prick the base and blind-bake for 8–10 minutes if the recipe uses raw pastry.
- Soften the vegetables and combine them with the salmon and dill, nutmeg and black pepper. Spread the filling evenly in the pastry shell.
- Whisk the eggs with cream or milk and the cheese listed, pour over the filling and bake for 30–40 minutes until just set and golden.
- Rest for at least 10 minutes before slicing. Serve warm or at room temperature with spinach and Västerbotten cheese filling with green salad.
Kitchen note: Taste the dill, mustard and lemon just before serving; their fresh notes should lift the salmon, not overwhelm it.
Why you'll like this recipe
- Dill, nutmeg and black pepper gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: spinach and Västerbotten cheese filling with green salad.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Prepare and measure the sides before you start cooking; salmon itself cooks quickly.
- Check the thickest piece first and stop cooking as soon as it is just done.
- Taste the sauce or dressing at the end and balance richness with lemon or vinegar.
What to serve with it
Serve with spinach and Västerbotten cheese filling with green salad. Add extra lemon or herbs at the table if you want a fresher finish.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 2 days. Reheat gently; the salmon can become dry if overheated.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.