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Instructions:
1. Preheat your oven to 200°C (400°F). Grease a pie dish or line it with parchment paper.
2. Heat the olive oil in a skillet over medium heat. Add the sliced onions and sauté until they become soft and translucent, about 5-7 minutes. Remove from heat and set aside.
3. In a bowl, whisk together the crème fraîche and eggs until well combined. Season with salt and pepper to taste.
4. Roll out the puff pastry sheet and line the prepared pie dish with it. Trim any excess pastry hanging over the edges.
5. Spread the sautéed onions evenly over the pastry.
6. Arrange the salmon pieces on top of the onions, distributing them evenly.
7. Pour the crème fraîche and egg mixture over the salmon and onions, ensuring it fills the gaps.
8. Optional: Sprinkle some fresh dill or parsley on top for added flavor and garnish.
9. Place the pie in the preheated oven and bake for about 25-30 minutes, or until the pastry is golden brown and the filling is set.
10. Once cooked, remove the pie from the oven and let it cool for a few minutes before slicing and serving.
This salmon and onion pie can be served warm or at room temperature. It’s a delightful appetizer that pairs well with a crisp green salad or a side of roasted vegetables. Enjoy your aperitif!
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