The savory pie with salmon, goat cheese and rocket pesto is a delicious aperitif to enjoy on the terrace with friends or family. White wine is the best ally of this fresh and perfect dish for the coming season. Characterized by a pungent and decisive flavor, the savory pie with salmon, goat cheese and rocket pesto is definitely very tasty!

Ingredients for the brisé pasta (24 cm diameter mold)

Cold butter 100 g

Flour 00 200 g

Cold water 70 g

Timo q.b.

Ingredients for filling

Scottish smoked salmon 150 g

Caprino 600 g

Ricotta vaccine 250 g

Ingredients for rocket pesto

Arugula 25 g

Grated Parmesan cheese 10 g

Grated pecorino romano 10 g

Extra virgin olive oil 35 g

Pine nuts 10 g

Coarse salt 1 pinch

Garlic 1 clove

Ingredients for decoration

Scottish smoked salmon 50 g

Arugula q.b.

Method

Let’s start with the preparation of the pasta brisé: in a mixer pour the flour and the butter cut into small pieces; then add the salt and thyme leaves. Operate the mixer. Overturn the obtained mixture on a work surface. Pour over the cold water a little at a time as you start kneading until you get a loaf. Then roll the pasta brisé in the transparent film and place in the refrigerator for at least 30 minutes. Take back the dough and roll it out until you have made it very thin. Place it on a 24 cm diameter pan. Bake in a preheated oven at 180 ° for about 30 minutes, placing a ceramic mold on the pastry brisé for the Czech cooking. This step will make it more crisp.

Slice the salmon into strips, then pour it into the mixer along with the goat cheese and ricotta. Once you have a thick cream, place it in the refrigerator until ready to use. Finally prepare the rocket pesto. Wash the rocket, dry it and pour it into the mixer. Then add the pine nuts Parmesan and Pecorino and garlic. Also add the oil and a pinch of salt and operate the mixer until you have obtained a homogeneous and creamy mixture. You can keep it aside in a small bowl.

When the brisé pasta is cooked, turn it off and let it cool completely. Then fill it with the cream of goat and salmon with the sac-à-poche, starting from the edge to the center.

Cut the salmon into the final decoration in strips. Garnish the savory pie with the rocket pesto, pouring teaspoons of pesto over the filling, spaced with each other.

Your savory pie with salmon, goat and rocket is now ready to be served, enjoy your meal!

Ilde