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Smoked Salmon Pie with Everything Bagel Crust

Servings: 6

Who doesn’t love all of the flavors of a loaded bagel deliciously bundled together? Think smoked salmon, dill, and a little something creamy, paired with garlic, onions, and sesame seeds on the outside. Here, it all comes together in a traditional butter and shortening crust—a dough that’s easy to work with and finishes flaky. Giving the bottom crust a brush of whole-grain mustard and thin layer of cheese ensures it won’t get soggy while baking. Any leftovers make a fine breakfast, too.


  • 2-1/2 cups all-purpose flour; more for dusting
  • 1/2 tsp. kosher salt
  • 1-1/2 cups unsalted cold butter, cut into small pieces
  • 1/4 cup cold vegetable shortening
  • 8 to 10 Tbs. ice-cold water
  • 1 Tbs. extra-virgin olive oil
  • 1 bunch scallions, thinly sliced
  • 3/4 lb. red potatoes, skin on, cut into small cubes
  • 2 cups chopped fresh spinach leaves
  • 2 tsp. chopped fresh dill
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1/2 lb. boneless, skinless hot-smoked salmon, broken into flakes
  • 1/2 cup plus 1 Tbs. crème fraîche, divided
  • 1 Tbs. whole-grain mustard
  • 3/4 cup shredded Gruyère cheese
  • 1 Tbs. everything bagel seasoning


In a medium bowl, whisk together the flour and salt. Add the butter and shortening, and use a pastry cutter to cut butter into flour until it resembles pea-size pieces. Drizzle in ice-cold water, stirring with a fork until a dough forms. (Dough should hold together, but should not be wet or sticky.) Briefly knead together, shape into 2 equal disks, and wrap each in plastic wrap. Chill 2 hours or overnight.

Place a rack in the bottom third of the oven, and preheat to 375°F. Heat the oil in a large nonstick skillet over medium-high heat. Add the scallions and cook, stirring often, 2 minutes. Add the potatoes and cook, stirring occasionally, 5 minutes more. Stir in the spinach, dill, salt, and pepper, and cook just until wilted, about 1 minute. Remove from the heat, and gently fold in salmon and 1/2 cup crème fraîche. Let cool.

Meanwhile, on a lightly floured surface, roll one dough disk into a 12-inch circle. Transfer to a 9-inch pie plate, allowing excess to hang over the edge. Brush the inside of the pastry evenly with mustard, then scatter cheese over the bottom. Chill, uncovered, while you roll out the remaining dough disk.

Transfer the cooled salmon mixture to the pastry-lined pie plate. Place the second rolled-out pastry on the filling, and trim to 1/2 inch beyond the edge of the pie plate. Fold the top pastry over the bottom pastry, and crimp as desired. Using a paring knife, cut three small slits in the top pastry. Bake in the bottom third of the oven for 30 minutes.

Remove from the oven, brush with the remaining 1 Tbs. crème fraîche, and sprinkle with bagel seasoning. Continue baking on the middle rack of the oven until crust is flaky and golden brown, about 20 minutes more.


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