Salmon pie with porcini mushrooms and truffles


  • 600 g of smoked salmon
  • 400 g of Porcini mushrooms
  • 1 shallot
  • 2 spigs of dill
  • 2 tablespoons of Brandy
  • 4 tablespoons of cream
  • 4 tablespoons of olive oil
  • 80 g of summer truffle
  • salt and pepper


Season the salmon slices with half of oil, pepper and a sprig of dill. Clean the Porcini mushrooms and slice them. Fry the shallot in a non-stick pan with the remaining oil.

Add half of the mushrooms, salt and pepper and cook quickly on high heat for 5 minutes, sprinkle with brandy, add cream and mix.
Turn off and blend to obtain a sauce to which you will add 80g of minced truffle.

Oil 4 baking molds (aluminum or silicone) of 6-8 cm in diameter and arrange in layers alternating the slices of salmon and the mushrooms. After about an hour, bake the pies on a serving dish, garnished with the sauce and the dill.