Ingredients
Pie crust
- ¾ cup almond flour
- 4 tbsp sesame seeds
- 4 tbsp coconut flour
- 1 tbsp ground psyllium husk powder
- 1 tsp baking powder
- 1 pinch salt
- 3 tbsp olive oil or coconut oil
- 1 egg
- 4 tbsp water
Filling8 oz. smoked salmon
- 1 cup mayonnaise
- 3 eggs
- 2 tbsp fresh dill, finely chopped
- ½ tsp onion powder
- ¼ tsp ground black pepper
- 5 oz. cream cheese
- 5 oz. shredded cheese
Instructions
- Preheat the oven to 350°F (175°C).
- Place the pie dough ingredients into a food processor fitted with a plastic pastry blade. Pulse until 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 10-inch (23-cm) spring form pan. (This makes it a cinch to remove once it’s cooked.)
- Oil your fingers or a spatula, and gently press the dough into the spring form pan. Pre-bake the crust for 10–15 minutes, or until lightly browned.
- Mix all the ingredients for the filling, except the salmon, and pour that in the pie crust. Add the salmon and bake for 35 minutes or until the pie is golden brown.
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