Salmon and dill adore each other so much it’s almost ridiculous. And you’ll swoon over them together, too, in this hearty and cheesy keto pie. Hello, lover!
November 29 2016 recipe by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Meal
Salmon and dill adore each other so much it’s almost ridiculous. And you’ll swoon over them together, too, in this hearty and cheesy keto pie. Hello, lover!
USMetric
4 servingservings
Ingredients
Pie crust
- ¾ cup (3 oz.) 180 ml (85 g) almond flour
- ¼ cup (1¼ oz.) 60 ml (35 g) sesame seeds
- ¼ cup (¾ oz.) 60 ml (25 g) coconut flour
- 1 tbsp 1 tbsp ground psyllium husk powder
- 1 tsp 1 tsp baking powder
- 1 pinch 1 pinch salt
- 3 tbsp 3 tbsp olive oil or coconut oil
- 1 1 eggeggs
- ¼ cup 60 ml water
Filling
- 1 cup 240 ml mayonnaise
- 3 3 eggeggs
- 2 tbsp 2 tbsp fresh dill, finely chopped
- ½ tsp ½ tsp onion powder
- ¼ tsp ¼ tsp ground black pepper
- 5 oz. (2⁄3 cup) 140 g (150 ml) cream cheese, at room temperature
- 1¼ cups (5 oz.) 300 ml (140 g) cheddar cheese, shredded
- 4 oz. 110 g smoked salmon
This recipe has been added to the shopping list.
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Making low carb simple
Instructions
Instructions are for 4 servings. Please modify as needed.
Pie crust
Preheat the oven to 350°F (175°C).
Place the pie crust ingredients into a food processor bowl, fitted with a plastic pastry blade. Pulse until the mixture forms a ball. If you don’t have a food processor, you can use a fork to mix the dough.
Fit a piece of parchment paper into a 9" (23-cm) springform pan (This makes it a cinch to remove once it’s cooked!).
Oil your fingers or a spatula, and evenly press the dough into the base and slightly up the sides of the springform pan. Pre-bake the crust for 10–15 minutes, or until lightly browned.
Filling
In a medium-sized bowl, mix the filling ingredients together (except the salmon), and pour into the pie crust. Add the salmon and bake for 35 minutes or until the pie is golden brown.
Let cool for a few minutes and serve with a salad or other vegetables.
Tips
Be flexible! Feel free to swap cured, boiled or grilled salmon in for smoked salmon – just make sure you adjust salt and spices accordingly.
Don't be afraid to make it ahead of time. This pie freezes well, so you can always keep one on hand for a quick midweek meal.
Recommended special equipment
Food processor
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
58 comments
1
Teresa
November 20 2016
Looks great! Do you believe I could replace the mayo with something else like cream, sour cream, yogurt or even coconut milk? My husband does not like mayo.... : ( Thanks!
Replies: #5, #7, #25, #35
2
Edgar
November 20 2016
The mayonnaise is supposed to be home made just eggs and olive oil. I thought by substituting it with something else then you don't get the added benefit from having olive oil in the recipe?
Reply: #8
3
Barbara Simoes
November 23 2016
I just made this for dinner; I can't wait to try it. It's the day before Thanksgiving, so I wanted something completely different from poultry and something that I could have for breakfast and lunch, too. I'll get back to you with what I think of it.
4
Barbara Simoes
November 24 2016
This is wonderful...and very filling. Both the sesame seeds and cream cheese add so much to the flavor. Again, as with most recipes on this site, I found the directions a bit unclear. Perhaps I should have mixed the filling in the food processor, but I didn't because the directions said "mix" so that is what I did. I ended up cubing the cream cheese into about 1/2" squares and mixing them in. I used canned salmon which conveniently comes in the amount called for in the recipe. I baked it for the time stated in the recipe, and when I pulled it out, the center was not yet set. I knew that after sitting a few minutes, it would, though. The flavor is lovely and mild. It is not too fishy. It also has a nice, substantial quality without being heavy. With a side salad and a cup of cream of tomato soup, this would be exquisite. I used my biggest pie plate rather than fooling around with a springform and it worked fine. I also went with the olive oil because it would be easier to measure and more savory. I didn't have psyllium powder, just whole husks, but it worked just fine. I also used dry dill, so only put in about one tablespoon. Instead of using onion powder, I used dehydrated onion for a little texture. Next time, maybe adding in some chopped fresh green peppers would be nice. I did have this for breakfast, and my cat, who usually doesn't pay any attention, jumped right up and wanted a taste! She liked it, too!
5
Reply to comment #1 by Teresa
Barbara Simoes
November 24 2016
Teresa, you don't taste the mayo at all, but I suppose other things would work. You want to keep the percentage of fat, though. That's what fills you up and makes you feel satisfied.
6
Gentiann
November 29 2016
I am not a fan of cooking with mayonnaise, I replace it with heavy cream, butter and may be an additional egg yolk ....... I prefer my olive oil on a green salad, thank you!
In this recipe, I'll replace the mayonnaise with 1 cup heavy cream, 1 egg yolk or the whole egg and 3 Tbsp of melted butter.7
Reply to comment #1 by Teresa
Apicius
November 30 2016
My experience with baking with mayonnaise is that no one can tell you used it...because it completely disappears in the mix. Unlike using mayonnaise in a dip or spreading it on bread...the mayonnaise is still present and dominates the recipe. If you see a recipe where mayonnaise is completely blended into the mix and then baked in the oven, you are pretty much safe with the outcome. You won't detect it.
8
Reply to comment #2 by Edgar
Helena
November 30 2016
I read that the most benefit of olive oil comes when it is not cooked, so cooking with the wonderful homemade mayo may reduce some of the benefit of its live enzymes.
9
Melissa
December 4 2016
Can this be made without almond flour? I have an allergy. What can be substituted?
10
Barbara Simoes
December 5 2016
Melissa, I'm sure it could. If you replace it with coconut flour, I believe you'd have to use much less. I think coconut flour absorbs much more liquid, so it's not a 1:1 ratio. I bet you could even replace it with shredded mozzarella like is done in the pizza (crust) recipe being it is a savory dish.
11
Rona
December 7 2016
I use a hand mixer on low speed when the LCHF recipe calls for something to be "mixed" (and I always soften cream cheese in microwave for 10-20 seconds) as I could never get a smooth finish by using a fork or spoon, esp for the Oopsie Bread. Loved this pie recipe although I used cold-smoked salmon which gave it a much saltier flavour than the canned version would (so I'll used canned next time). I think hot-smoked salmon would end up being too dry. I added some baby capers which of course increased the saltiness too but the end result was delish!
12
Kathy
January 4 2017
Hello, can you please explain the metric conversion for dl? The recipe references dl measurements which I don't understand? Forget my query, I just clicked on the US vs Metric measurement at the top of the recipe which converted everything for me. I'll make sure to switch to US from now on. Thanks for all your delish recipes :)
13
Sandra
March 12 2017
This was a lovely dish which both my husband and I really enjoyed. Just a wee request on the metric recipe - metric users don't measure dry ingredients by volume so converting to dl doesn't help. We measure our dry ingredients by weight, so grams would be very welcome here.
Reply: #36
14
Jane
March 12 2017
Do you think this recipe would work with ground flax to replace the coconut flour? I can't abide the texture/taste of coconut flour. (picture revolted face)
15
Victoria
March 23 2017
What kind of shredded cheese works well in this recipe?
Reply: #19
16
Fabienne
March 31 2017
I made this yesterday for diner and my son loved it (so did I) ; the sesame seeds give a little crunch that is very nice
17
miranda
April 27 2017
hi, i'm dutch as well and here dry ingredients are measured in grams. Every recipe here converts it in ml, that isn't the right amount. Could that be changed?
None the less, I am gonna try this recipe tonight with hot-smoked salmon.18
Melinda
September 28 2017
Wonderful! Even my kids loved it.
19
Reply to comment #15 by Victoria
Melinda
September 28 2017
I used pepperjack and it turned out great. Probably can't go wrong with any kind of cheese!
20
Snezana
October 10 2017
Oh what a treat! Love this dish. It obviously allows for some creative changes, but I followed the recommendations and got a really tasty pie. For those having troubles with ml, I measured everything with a 200 ml cup - not so precise as weighing but simple and worked really well!
21
sandi
October 17 2017
Hello, I don't like coconut flour. Can I use all almond meal instead?
Replies: #23, #28
22
gjeanieg
December 7 2017
We made this as written, and it is basically very good. Used smoked salmon and it was much too salty--will use canned next time. Used olive oil, cheddar, and the 10-inch springform pan. The serving size is absolutely enormous, so much so, that we think it may be a mistake. I am going to try to freeze a couple of pieces as we are growing tired of the leftovers, but I do not expect the results will be satisfactory. =) We ended up with 12 very filling servings using the recipe as written, not four. =) I will make it again though, for a party or large gathering, if freezing does not work.
23
Reply to comment #21 by sandi
gjeanieg
December 7 2017
Sandi, my husband does not like coconut, and he could not taste it at all as the other flavors are very potent. Unless you have an allergy, I think you might agree.
24
gerry
December 18 2017
Tried to make 2 recipes but ingredients were covered by explanation of dish.
This never happened before,
What can I do?
Gerry L25
Reply to comment #1 by Teresa
Rosie
December 27 2017
My husband doesn't like mayo, either, but he loved this! You can't taste the mayo at all.
- 1 comment removed
27
Rosie
December 27 2017
This recipe is another hit with my family! I made one recipe and cut the pie into six pieces. My family (including four adult males with big appetities) found that one piece each was plenty, and very filling.
I was a little nervous about using psyllium husk powder for the first time, but it worked out fine. I mixed all of the dry ingredients for the crust in a bowl using a pastry blender, then added the oil, egg, and water, again using the pastry blender to mix them in. The dough is a bit sticky, so you do need to oil your hands when working with the dough. For the filling, I used a blend of parmesan, romano, and asiago cheeses.
I couldn't find my springform pan, so I made this in a regular 9" pie plate, lining the bottom with parchment paper. I'm looking forward to using this crust recipe for other pies, as well!
28
Reply to comment #21 by sandi
Rosie
December 27 2017
I was a little concerned about that as I was making this recipe, but you won't taste the coconut, I promise!
29
Jessica Harvey
January 18 2018
Whats the ptotein work out to be per slice?
30
Hema
January 31 2018
Please use grams for metric dry foods and ml for liquids eg cream cheese would be grams and olive oil would be ml. Thanks.
Reply: #37
31
Genny Louise
March 2 2018
This is a lovely dish. So glad I tried it as one of the things I miss about keto is no pies. I served mine just warm, with a bit of cream seasoned with salt and pepper on the side, and a salad of chopped fresh tomatoes tossed onto a few big spoons full of drained tinned asparagus. It was truly divine. As suggested, I have frozen some portions for days when I feel lazy.
32
Maria
May 18 2018
I just dived into this new pool of knowledge about Keto food. I’m also confused by the measurements. After few hours I discovered the US-Metric version. But still confused. We use (most contries in Europe) gr, dkg, kg for weight and cl, ml, dl, l for liquid. Not even use tablespoon and teaspoon for measuring. Could we ask for right conversion please?
33
Sam
June 5 2018
I didn’t bother with pastry but mad it like a crust less quiche in a pan and it was delicious. I have lost 26 kg on these recipes and intermittent fasting. Took me just four months. Thank you for this wonderful website.
34
Joy Ng
June 28 2018
How many grams is a serving size? I got all the macros info but just need the grams per serve. Thanks!
35
Reply to comment #1 by Teresa
Linda
August 31 2018
Yes, Teresa! I replaced the mayo simply because I did not have any when preparing the recipe. I used creme fraiche. It turned out perfect!!
36
Reply to comment #13 by Sandra
Linda
August 31 2018
Absolutely agree! Even when it comes to butter. How am I supposed to measure that by liquid measure? Do I need to completely melt it to pour it into a cup? Yet again, I wouldn't know how much to melt so it would be hit and miss. Just use weight for anything not easily pourable!! Much less washing up, too!
37
Reply to comment #30 by Hema
Linda
August 31 2018
Please use grams for metric dry foods and ml for liquids eg cream cheese would be grams and olive oil would be ml. Thanks.
I absolutely agree!! Mayo would also be grams!!
38
Linda
August 31 2018
The recipe is wonderful! It tasted amazing. I actually used defrosted raw white fish in the recipe. It took longer to cook as it got wetter when the fish started to cook but turned out perfect!! Big favourite!!
39
Lucy
November 24 2018
Can I use shop bought mayonnaise, Helman’s for example?
Reply: #40
40
Reply to comment #39 by Lucy
Kristin Parker Team Diet Doctor
November 25 2018
Can I use shop bought mayonnaise, Helman’s for example?
In general, home made is best as most store bought options have sugar added as well as inflammatory vegetable oils.
41
Zoey A.
January 11 2019
It's delicious! I made a few modifications such as using Super Seed Beyond Fiber instead of the psyllium husk. Also used Trader Joe's brand Everything but the bagel Sesame seasoning blend; instead of plain sesame seeds. I used fresh salmon vs smoked. For cheese, I mixed up with Colby Jack, Mozzarella and Parmesan. I added green scallions & fresh parsley as well as extra pepper and a garlic salt. Lastly, I buttered the bottom crust with KeriGold's after it was slightly cooled by flipping the pie over using the parchment paper. Crust turned out great. Everything was moist and very tasty. If you like capers, you can add a few to the top for a Lox type of taste....
42
Joy Paul
February 15 2019
It was delicious! My husband raved about it too. :-)
43
Lara Bisserier
March 20 2019
Omg this recipe is absolutely scrumptious!! The crust and everything else is out of this world. This will definitely be a go to recipe for my family!! Thank you!!
44
Vicky
June 26 2019
I have just tried cooking this it’s so easy and tastes delicious
45
Cindy Martin
August 25 2019
May I sub in flax seeds for the psyllium? I have celiac, and many of us with celiac don’t do well with psyllium
Reply: #46
46
Reply to comment #45 by Cindy Martin
Kristin Parker Team Diet Doctor
August 27 2019
May I sub in flax seeds for the psyllium? I have celiac, and many of us with celiac don’t do well with psyllium
We have not tried the flax seeds as a sub for psyllium in this recipe, but it may work well.
47
Amber Coxfield
October 14 2019
Can I swap out the almond flour for coconut flour? If so how much???
Reply: #48
48
Reply to comment #47 by Amber Coxfield
Kristin Parker Team Diet Doctor
October 15 2019
Can I swap out the almond flour for coconut flour? If so how much???
It may give a much denser texture with almond flour, which may not be enjoyable. If you want to try it, the general advice is to use two times as much almond flour as coconut flour.
49
Wendy.michelle
February 11 2020
I made this and was so easy and good! I added spinach too. I wish I could post my picture of it.
50
kim66
April 4 2020
I made this yesterday for lunch and was very surprised how good it tasted. Even hubby enjoyed it.
I changed mine up to a square baking tray and omitted the parchment paper, sprayed a little cooking spray so it didn’t stick , my base was crunchy which sometimes you don’t get using parchment paper I find it sweats.
I blitzed the wet ingredients to make smooth, found the cream cheese was too chunky, then added the cheese and dill before pouring into the base and topping with the salmon.51
Ross
November 6 2020
The gram measurements on the metric description do not make enough pastry to cover the base of a 10 inch sprig form pan. I have had to make a double batch (based on these measurements) and it will no doubt be soggy.
52
Jordana
January 20 2021
Hi, I served this for a group of people today. It was a hit. I added spinach and cherry tomatoes. Excellent. Everyone wants the recipe! Thank you!
Reply: #53
53
Reply to comment #52 by Jordana
Kristin Parker Team Diet Doctor
January 20 2021
Hi, I served this for a group of people today. It was a hit. I added spinach and cherry tomatoes. Excellent. Everyone wants the recipe! Thank you!
That's fantastic! I am glad the recipe was such a success.
54
Bernadene Whitten
January 31 2021
I've made this twice now and truthfully the first time I didn't care for this. The second time I added lemon juice, some diced onion and some salt, no sesame seeds, and it was amazing. I have some weird taste buds, chemotherapy changed how I taste things, so for me it had to have more stronger tastes, my family devoured the first pie and I joined in on the second pie. This is a great recipe, and if you're like me with changed taste buds try the lemon and onion, it won't disappoint.
Reply: #55
55
Reply to comment #54 by Bernadene Whitten
Kerry Merritt Team Diet Doctor
January 31 2021
I've made this twice now and truthfully the first time I didn't care for this. The second time I added lemon juice, some diced onion and some salt, no sesame seeds, and it was amazing. I have some weird taste buds, chemotherapy changed how I taste things, so for me it had to have more stronger tastes, my family devoured the first pie and I joined in on the second pie. This is a great recipe, and if you're like me with changed taste buds try the lemon and onion, it won't disappoint.
Sounds great! Thanks for the tip!
56
Gil
October 20 2021
Made this pie on Sunday. Question, after 35 minutes the filling was quite liquidy,almost like soup. Thinking that it had 4 eggs in the recipe, I figured to cook it another 30 minutes. It definitely firmed up and everyone thought it was delicious. Done with smoked salmon. What is the end product of the filling suppose to have as a texture? TIA
Reply: #57
57
Reply to comment #56 by Gil
Kristin Parker Team Diet Doctor
October 21 2021
Made this pie on Sunday. Question, after 35 minutes the filling was quite liquidy,almost like soup. Thinking that it had 4 eggs in the recipe, I figured to cook it another 30 minutes. It definitely firmed up and everyone thought it was delicious. Done with smoked salmon. What is the end product of the filling suppose to have as a texture? TIA
The filling of this dish should be firm like a quiche.
58
Cynthia Pierce
May 12 2022
I made this with no crust and some leftover salmon fillet. It was still very delicious and a good - not too eggy or cheesy frittata !
59
m
October 11 2022
This pie is very good. Instead of all the cream cheese in the filling, I used sour cream and I find it made a more lighter version
I definitely will be making this again.
Thank you for the recipe .
