Pie crust 1 and half cup almond flour
1 tbsp ground chia powder
1 tsp baking powder
1 pinch salt
3 tbsp olive oil or coconut oil
4 tbsp water
8 oz. smoked salmon
1 tbsp mayonnaise 2 tbsp sour cream
1 tbsp dried dill
½ tsp onion powder
4¼ oz. cream cheese
3/4 cup shredded cheese
Preheat the oven to 350°F (175°C).
Place the pie dough ingredients into a food processor fitted with a plastic pastry blade. Pulse until mixture forms a ball. If you don’t have a food processor, you can use a fork to mix the dough.
Fit a piece of parchment paper into a 10-inch (23-cm) spring form pan. (This makes it a cinch to remove once it’s cooked.)
Oil your fingers or a spatula, and gently press the dough into the spring form pan. Pre-bake the crust for 10–15 minutes, or until lightly browned.
Mix all the ingredients for the filling, except the salmon, and pour that in the pie crust. Add the salmon and bake for 35 minutes or until the pie is golden brown.
Let cool for a few minutes and serve with a salad or other vegetables.