Mother's Day Brunch Smoked Salmon Pie

Smoked Salmon Pie
Kristina Vanni
Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
357 Calories
26g Fat
14g Carbs
18g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 357
% Daily Value*
Total Fat 26g 33%
Saturated Fat 13g 65%
Cholesterol 153mg 51%
Sodium 336mg 15%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 5%
Protein 18g
Calcium 214mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Let your mom know just how special she is by preparing her a homemade brunch this Mother's Day! This smoked salmon pie is sure to impress, yet is easy to prepare on a Sunday morning. To make the meal extra special, serve this savory pie with a lightly dressed spring greens salad, some fruit and, of course, a glass of champagne! 

For this recipe, we prefer to use wild-caught Norwegian smoked salmon. There is also grated cheese in both the crust and on top of the pie. We like to use Emmental cheese for its mild flavor, but feel free to substitute Swiss or Gruyere if you prefer. 

For this recipe, you don't need any special tools to cut the butter into the flour. You can certainly use a pastry blender if you have one in your kitchen, or you can simply use two dinner knives to combine the cold butter and flour. Personally, we just use our fingers to quickly incorporate the butter into the flour to create rough crumbles. (The key word being quick! You don't want to handle the butter too much, as it will warm up from the heat of your hands.) No matter which method you choose, with a little practice, you can easily become a homemade pie crust expert!   


  • For the Crust:
  • 1/2 cup (1 stick) butter (cold)
  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3 tablespoons Emmental cheese (grated)
  • 3 tablespoons water
  • For the Filling:
  • 1 cup smoked salmon (chopped)
  • 1/2 cup leeks (white part only, chopped)
  • 3 eggs
  • 1/2 cup whole milk
  • 3/4 cup heavy whipping cream
  • 1/3 cup dill (chopped, fresh)
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon salt
  • 3/4 cup cheese Emmental cheese (grated)

Steps to Make It

Note: while there are multiple steps to this recipe, this salmon pie dish is broken down into workable categories to help you better plan for preparation and baking.

Prepare the Crust

  1. Gather the ingredients.

  2. Preheat oven to 400 F.

  3. In a medium bowl, cut butter into flour and salt until it resembles coarse crumbs. 

  4. Add grated cheese and water and combine until crust comes together. 

  5. Roll out crust on a lightly floured surface.

  6. Press crust into a 9-inch pie pan, folding and crimping the top edge. 

  7. Prick crust all over with a fork.

  8. Then bake at 400 F for 15 minutes. 

Prepare the Pie

  1. Gather the ingredients.

  2. Place chopped salmon and leek into the prepared pie crust.

  3. In a large bowl, whisk together eggs, milk, cream, dill, lemon pepper, and salt. 

  4. Pour egg mixture over the salmon and leek in the crust. 

  5. Sprinkle with grated Emmental cheese. 

  6. Return the pie to the oven and bake for 27 to 30 minutes. 

  7. Cool at least 15 minutes before cutting and serving. 

  8. Enjoy!


  • If you are using your hands instead of a pastry blender to combine the butter and flour, you must be quick. You don't want to handle the butter too much, as it will warm up from the heat of your hands. Our goal is to keep it as cold as possible.