Irish Salmon Dill Pie

Put flour and 1 tsp salt in a suitable bowl. Add cold butter and lard in flakes. Knead briefly with the dough hook and add 3 tbsp ice cold water. Knead everything together to form a shortcrust dough. Place dough in refrigerator with lid closed for about half an hour. Rinse salmon fillet, dry and cut into coarse cubes. Rinse lemon and grate half of the zest. Squeeze out the juice. Sprinkle the salmon cubes with it and pull. Rinse and chop the dill. Grease a shallow ovenproof dish (approx. 1l capacity). Roll out dough on floured surface a little larger than the mold. Place in the mold and press smoothly around the edge. Prick the dough a few times. Bake in heated oven at 200 degrees for about 20 minutes. Cool. Mix milk, eggs, whipped cream, lemon zest and dill. Season with salt, pepper and grated nutmeg. Spread salmon cubes evenly on the dough. Pour over the egg whipped cream. Bake in the oven at 200 degrees for 45-60 min.

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