Smoked salmon pie

The base for the pie is always the same - mix in a ratio of 2 to 1 flour and cold cow's butter cut into small cubes plus 2-3 tablespoons of ice-cold water. If the pie is sweet, add sugar; if it is savory, season with salt. The rule is to work quickly, before the butter softens. Mix the flour and the cubes until you get crumbs. Add the water and quickly knead a firm dough, which is wrapped in a layer of foil and left in the fridge for an hour.

Meanwhile, prepare the filling: Lightly beat 1 cup of liquid animal cream with 1 packet of cream cheese and 2 previously lightly beaten eggs. Season with salt and ground pepper, and add the smoked salmon slices cut into pieces. If the fish is whole, simply tear it into medium-sized pieces and mix them in well. Add chopped fresh dill and wild garlic (ramson), as well as a few spoons of red caviar.

In a greased pie form, spread the dough rolled out into a thin sheet, covering the walls too so it forms like a crust. Cover with aluminium foil or cooking paper, pour in beans or dry peas - something to weigh it down - and place in an oven preheated to 190C. Bake for 15 minutes, then remove the weight (you can keep the baked beans for another time) and the foil, and bake a few more minutes until a golden crust forms. Take it out, let it cool, and only then pour the filling inside. Return to the oven, lower the temperature to 175C and bake until done. Garnish with fresh dill, a slice of smoked salmon and lemon.