When you think of Finland, you probably think of snowy landscapes, saunas, and the stunning Northern Lights. But there’s another aspect of Finnish culture that deserves attention—its cuisine! Among the many delightful dishes, one stands out: the Finnish Salmon and Dill Pie (Lohipiirakka). A perfect blend of fresh fish and aromatic herbs encased in a delicious crust, this pie is a staple in Finnish homes. Whether you’re an experienced cook or just starting out, this guide will walk you through the process step by step.
So let’s get cooking! And remember, no one’s perfect. Mistakes happen, and that’s okay. Cooking should be fun and relaxed, not stressful.
Ingredients You’ll Need
Before diving into the step-by-step instructions, let’s gather everything you need. It’s always a good idea to have all your ingredients laid out before you start cooking. It saves time and reduces stress—plus, it’s one less excuse for forgetting an important step (trust me, I’ve been there!).
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For the Dough:
- 2 cups of all-purpose flour
- ½ teaspoon of salt
- 1 teaspoon of baking powder
- ½ cup of cold butter, cubed
- 1 egg
- ¼ cup of cold water (you might need a bit more or less)
- A pinch of sugar (optional, but it gives a nice balance)
For the Filling:
1 lb (450g) of fresh salmon, skin removed and cut into small chunks
1 medium onion, finely chopped
1 clove garlic, minced
½ cup of fresh dill, chopped (don’t be shy with the dill—it’s the star!)
1 cup of sour cream
2 eggs, beaten
Salt and pepper to taste
Lemon zest from 1 lemon (optional, but it adds a zesty twist)
A handful of fresh spinach or leeks (optional for some green crunch)
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Step 1: Making the Dough
First things first—let’s make the dough. It’s the foundation of your pie, so take your time. If you’re like me and have a love-hate relationship with dough, don’t worry, this one’s pretty forgiving.
In a large mixing bowl, combine the flour, salt, and baking powder. Give it a quick whisk to make sure everything’s evenly distributed.
Add the cold, cubed butter to the flour mixture. Using your fingers, a pastry cutter, or even a fork, work the butter into the flour until it resembles coarse crumbs. If your hands get a little messy, that’s fine—it’s all part of the process! Plus, the butter might start melting, so work quickly.
In a small bowl, whisk the egg and cold water together. Pour this mixture into the flour-butter mix and stir until it starts to come together. If the dough feels too dry, add a bit more cold water—just a tablespoon at a time.
Once the dough starts to form, turn it out onto a floured surface and knead it a few times until it’s smooth. Wrap it in plastic wrap and pop it into the fridge to chill while you work on the filling. (At least 30 minutes should do it, but if you’re impatient like me, even 15 minutes will work in a pinch.)
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Step 2: Preparing the Salmon Filling
Now for the fun part—the filling! This is where all the flavors come together, and your kitchen starts to smell amazing.
Start by sautéing the chopped onion in a little bit of butter or oil until it’s soft and translucent. Add the minced garlic and cook for another minute until fragrant. If you’re adding spinach or leeks, throw them in now and sauté until they’re just wilted. Once done, set this mixture aside to cool slightly.
In a large bowl, combine the salmon chunks, the sautéed onion-garlic mixture, and the fresh dill. Sprinkle with salt, pepper, and lemon zest (if you’re using it). Gently mix everything together. Try not to break the salmon pieces too much—you want to keep them nice and chunky.
In another bowl, mix the sour cream and the beaten eggs. This mixture will hold everything together once it’s baked.
Pour the sour cream-egg mixture over the salmon mixture and gently combine. The filling is ready to go!
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Step 3: Assembling the Pie
Now comes the part where everything comes together. This is where you get to channel your inner Finnish chef!
Preheat your oven to 375°F (190°C). This gives you enough time to assemble the pie without worrying about the oven.
Take the dough out of the fridge and divide it into two portions—one slightly larger than the other. The larger portion will be for the base, and the smaller for the top.
Roll out the larger portion of dough on a floured surface until it’s big enough to cover the bottom and sides of your pie dish. Carefully transfer the dough to the dish, pressing it into the corners. If it tears, don’t worry! Just patch it up with a little extra dough.
Pour the salmon filling into the dough-lined pie dish, spreading it out evenly.
Roll out the smaller portion of dough and carefully place it over the filling. Press the edges together to seal the pie. If you’re feeling fancy, crimp the edges with a fork or your fingers. You can also cut a few small slits in the top to let steam escape. (Or get creative and make a pretty pattern—totally up to you!)
Optional step: Brush the top of the pie with a little beaten egg or milk for a beautiful golden-brown finish.
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Step 4: Baking the Pie
Finally, the moment you’ve been waiting for—baking the pie! This is when your kitchen will start to smell so good that you’ll want to peek in the oven every five minutes.
Place the pie in the preheated oven and bake for about 40-45 minutes, or until the crust is golden brown and the filling is bubbling. If the top starts to brown too quickly, you can cover it with some foil.
Once it’s done, take the pie out of the oven and let it cool for a few minutes before slicing. I know it’s hard to wait, but it’ll be worth it when the slices hold their shape.
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Step 5: Serving the Pie
There’s nothing like a warm slice of Finnish Salmon and Dill Pie on a chilly evening (or any evening, really). Serve it with a simple green salad, maybe some boiled potatoes, and a glass of crisp white wine or cold beer—whatever floats your boat.
One thing I love about this pie is how versatile it is. You can enjoy it hot, straight out of the oven, or cold the next day. It makes for an excellent lunchbox option or a casual dinner with friends.
Some Tips and Tricks:
Frozen Dough: If you’re short on time (or patience), you can use store-bought pie dough. Just make sure it’s good quality.
Salmon Variety: If fresh salmon isn’t available, you can use smoked salmon for a different flavor profile, or even canned salmon in a pinch. Just make sure to drain it well.
Dill Overload?: If you’re not a huge fan of dill, feel free to reduce the amount or substitute it with another herb like parsley or chives. But dill really gives it that Finnish authenticity.
Freezing: This pie freezes well, so you can make it ahead of time and just reheat it in the oven when you’re ready to eat.
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Conclusion
And there you have it—a delicious Finnish Salmon and Dill Pie made from scratch! It’s a comforting dish with a touch of elegance, perfect for impressing guests or just treating yourself. Remember, cooking is as much about enjoying the process as it is about the final product. So don’t stress about getting everything perfect. As long as it tastes good and you had fun making it, that’s all that really matters.
If you’re anything like me, the kitchen will be a mess by the time you’re done, but that’s just part of the charm, right? Grab a slice of pie, relax, and give yourself a pat on the back—you deserve it!