Name: Creamy salmon pie
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 1 onion small, very finely chopped; 30 ml fresh chillies 573; lemon zest and juice; 15 ml dried dill; 250 ml crème fraîche; 250 ml cheddar cheese mild white, grated; 2 eggs whole; 1x213 g salmon pink, tinned in brine; 125 g smoked salmon chopped; sea salt and freshly ground black pepper; 1 baked pastry shell; 30 ml fresh parsley chopped

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Ingredients (12)

1	onion — small, very finely chopped
30 ml	fresh chillies — 573
	lemon — zest and juice
15 ml	dried dill
250 ml	crème fraîche
250 ml	cheddar cheese — mild white, grated
2	eggs — whole
1x213 g	salmon — pink, tinned in brine
125 g	smoked salmon — chopped
	sea salt and freshly ground black pepper
1	baked pastry shell
30 ml	fresh parsley — chopped

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Method:

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.