Time: 1 hour
Serves: 6 

Ingredients:

• 4oz hot-smoked steelhead trout, cut in small pieces 
• 9-inch ready-made pie crust
• 6 free-range eggs, beaten
• 3 potatoes, cooked & cubed
• 4oz crème fraiche  
• Salt & pepper
• Microgreens
• Fresh dill

Instructions:

• Preheat oven to 350° F
• Roll out the pie crust into a large pie plate
• In a bowl, mix eggs, hot-smoked trout, crème fraiche, potatoes, salt & pepper together
• Brush pie crust with a layer of beaten eggs & bake for 5-10 min
• Remove from oven and fill the pie crust with mixed eggs, hot-smoked trout, crème fraiche and potatoes
• Bake for another 35-40 min until center of pie is cooked
• Let cool for 5-10 min. Top with microgreens and dill
• Serve with a side of salad
• Enjoy!