Smoked Salmon “Everything Bagel” Pie

This concept is highly versatile, allowing for the preparation of dough in all shapes and sizes.

Photo by Mark Weinberg

Ingredients

All-purpose flour, for rolling

• 1 recipe Rough Puff Pastry (see Author Notes))

• Egg wash (1 large egg plus 1 tablespoon water), for brushing

• 3 tablespoon (30 grams) everything bagel topping

• 10 ounce cream cheese, room temperature

• 52 grams drained capers, coarsely chopped

• Finely grated zest of 1 lemon

• Freshly ground black pepper

• 2 medium tomatoes (about 365 grams), cores removed, thinly sliced

• 12 ounce thinly sliced smoked salmon

• 45 grams finely chopped red onion

• 26 grams thinly sliced scallions

• Small dill springs, for serving

Instructions

Step 1

On a lightly floured board, roll the puff pastry into a circle approximately ¼ inch (3 millimeters) thick. The diameter should exceed 12 inches/30 centimeters, allowing for trimming to that size after transferring to the baking sheet.

Step 2

Utilize a rolling pin to place the dough onto a baking sheet coated with parchment paper. Employ a 12-inch/30-centimeter guide (such as a cake pan, a plate, or a round of parchment paper) to cut the dough into a 12-inch/30-centimeter circle. Employ a 4-inch/10-centimeter guide (or cookie cutter) to excise a circular portion of dough from the middle and discard it.

Step 3

Apply the egg wash to the dough, then perforate it uniformly with a fork. Distribute the everything bagel topping uniformly throughout the dough. Place in the refrigerator to cool while preheating the oven to 425°F/220°C, ideally with a baking steel or stone on the bottom rack.

Step 4

Bake the crust (on the steel or stone, if applicable) for 25 to 30 minutes, until uniformly golden brown. Allow to cool completely.

Step 5

In a large bowl, utilize an electric mixer on medium-high speed to whisk the cream cheese, capers, lemon zest, and pepper until the mixture is light, fluffy, and thoroughly mixed. Chill until needed.

Step 6

Convey the cream cheese mixture into a disposable pastry bag (or a big zip-top bag) with a ½-inch/1-centimeter aperture cut from one end. Apply the mixture in a back-and-forth motion around the crust, ensuring comprehensive coverage.

Step 7

Position the tomato slices uniformly on the cream cheese, ensuring they predominantly conceal the cream cheese. Position the salmon atop the tomatoes, aiming for a somewhat ruffled presentation rather than a flat arrangement.

Step 8

Adorn with the onions, scallions, and dill. Serve promptly.