The best dairy-free salmon and shrimp pie
The secret to a delicious salmon and shrimp pie lies in its thin crust and juicy filling. The pie is made completely without dairy products. If you serve the pie as a main course with a green salad, it will be enough for about four adult (hungry) eaters.
Savory pies are often nice to serve, as they can easily be made into a very tasty dish. I have baked this pie many times for various evening gatherings. I have always loved the tasty salmon and shrimp filling and have often shared the recipe with friends after the evening . The shrimps give the pie a particularly tasty touch.
Base preparation
1. Add all the ingredients for the pie crust to the soft (room temperature) margarine and mix together with an electric mixer until smooth. If the dough feels loose, add a little more flour; if the dough is too stiff, you can add a little water. After adding the ingredients, mix the dough again until smooth.
2. Grease the baking dish with vegetable margarine
3. Pat the dough evenly onto the bottom and sides of the pan with floured fingers, to a height of about 4 cm. The dough is just enough to fit into a ø 25 cm baking pan. A thin layer of dough ensures that the bottom cooks and does not remain raw.
4. Transfer the pie crust to the refrigerator to chill.
Salmon, shrimp and herbs on the bottom
1. Take the pie crust out of the refrigerator, crumble the salmon evenly over the pie crust and add the thawed and drained shrimp.
2. Cut the onion into thin strips, about 2.5 dl, and sauté them in a pan until soft. Let cool for a moment and add the onion strips to the salmon and shrimp.
3. Chop the spring onions and fresh dill and sprinkle them on top.
4. Grate about 1.5 dl of plant-based cheese.
5. Mix 1 tablespoon of potato flour into the oat cream.
6. Combine the potato flour-oatmeal mixture, grated cheese, eggs and black pepper and mix until smooth. Pour the mixture into the pie dish over the ingredients.
Baking
Bake the pie in a 200 degree oven with even heat in the lower part of the oven for about 35 minutes or until the filling has set.
Tip! Let it cool down well before serving. The cooled pie is easy to cut into pieces.
