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The Salmon and Zucchini Pie Recipe

The salmon and zucchini pie is a very easy receipe to make, perfect to serve as a starter. The stuffing’s texture is delicate and tasty because of the robiola cheese and smoked salmon. Created for the festive period, this pie will be a success for all your dinners!



– 1 roll of puff pastry.

– 3 zucchini

– 3 eggs

– 250g of robiola cheese

– 100g of sliced smoked salmon

– Extravirgin olive oil

– 1 clove of garlic

– chives

– salt & pepper.



  1. Preheat the oven at 180° C.
  2. Clean the zucchini and cut into slices.
  3. Heat the oil in a large non-stick frying pan and brown the zucchini with the crushed garlic clove. Add salt and pepper.
  4. In a receipient, mix the robiola cheese with the eggs, the chopped chives and a bit of salt and pepper. Mix all. Add the -thinly sliced- salmon and the cooked zucchini. Mix everything together until obtaining a homogeneous mixture.
  5. Unroll the puff pastry roll and place it with its oven paper inside a mold and prick with a fork. Pour the zucchini and salmon mixture and fold the edges inward.
  6. Put in the oven for about 40-45min.
  7. Remove from the oven and let it cool down before gently picking it up from the mold.