Creamy salmon pie

Recipe from: 09 June 2011

Ingredients 12
Servings 1
Minutes 20 mins


Serving Change
  • 1
    small onion, very finely chopped
  • 30
    olive oil
  • grated rind juice of a lemon
  • 15
    dill dried tops (or 30 ml fresh)
  • 250
    crème fraîche beaten with 125 ml sour cream
  • 250
    grated white mild cheddar cheese
  • 2
    whole jumbo eggs plus 4 jumbo egg yolks
  • 1x213
    can pink salmon in brine
  • 125
    smoked salmon, chopped (offcuts are cheapest)
  • sea salt and milled black pepper
  • 1
    large baked classic short crust
  • 30
    finely chopped parsley


20 mins
Sauté the onion in the olive oil until translucent then transfer to a mixing bowl.
Add the lemon rind, lemon juice, dill, crème fraîche-and-sour-cream mixture and half the grated cheese.
Mix well.
Beat the whole eggs and egg yolks well and whisk into the mixture.
Season to taste with milled sea salt and black pepper.

Drain the canned salmon well and stir the brine into the egg mixture.
Remove the visible bones and skin from the canned salmon and flake coarsely.
Mix with the smoked salmon pieces and then place the fish into the bottom of the pre-baked crust.
Pour the egg mixture over the fish and top with the remaining grated cheese and parsley, dill or fennel. 

Bake in a preheated oven at 180 ºC for 35 – 45 minutes or until cooked but slightly wobbly in the center.
Remove from oven and allow to rest for 5 – 8 minutes before serving.
The ambient heat will cook and set the center during this time. 

Serves 6

Reprinted with permission of I Love Cooking.
To visit I Love Cooking's blog, click here.



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