125 g russet potatoes, peeled, diced, cooked & mashed 4 oz
500 ml flour 2 cup
120 ml butter 8 tbsp
1/2 beaten egg 1/2
10 ml ice water 2 tsp
280 g smoked salmon 10 oz
6 eggs, beaten
150 ml half & half cream 2/3 cup
300 ml whipping cream 1 1/4 cup
25 ml fresh dill, chopped 2 tbsp
Cool potatoes. Place flour in bowl. Cut in butter to form fine crumbs. Mix in potato and egg to form dough. Add water if necessary. Roll on floured board to fit 9 inch (23 cm) round pie pan or fluted flan pan. Chill one hour.
Chop salmon. Beat together egg and cream. Stir in dill; add salmon. Remove pastry from fridge. Poke base well. Pour egg mixture into potato crust and bake at 400 F (200 C) for 35 to 40 minutes.
Serves 6