Name: Potato and salmon pie
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: 6
Ingredients: 1/2 lemon, juiced; 1 kilogram pontiac potatoes, peeled; 2 tablespoon unsalted butter, plus extra, for greasing; 1 large brown onion, sliced; 4 large garlic cloves, finely chopped; 500 gram skinless salmon fillets, pin bones removed, cut into 0.5cm-thick slices; 200 gram gruyere cheese, roughly grated; 1/4 cup (20g) finely grated parmesan; 2 teaspoon unsalted butter, melted

Ingredients

1/2 lemon, juiced

1 kilogram pontiac potatoes, peeled

2 tablespoon unsalted butter, plus extra, for greasing

1 large brown onion, sliced

4 large garlic cloves, finely chopped

500 gram skinless salmon fillets, pin bones removed, cut into 0.5cm-thick slices

200 gram gruyere cheese, roughly grated

1/4 cup (20g) finely grated parmesan

2 teaspoon unsalted butter, melted

Method

1.Preheat oven to 190°C (170°C fan-forced). Fill a bowl with iced water; add lemon juice. Cut potatoes into 0.5cm-thick slices; add to water.

2.Meanwhile, heat butter in a frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add garlic; cook for 1 minute or until soft. Remove from heat and set aside.

3.Grease a deep, round (25cm) baking pan with extra butter. Layer half of onion mixture, salmon, combined cheeses and drained potato in prepared dish; season to taste. Repeat with remaining ingredients.

4.Brush potato with melted butter; cover with foil. Bake for 1 hour. Remove foil and bake for a further 15 minutes or until potatoes are golden (cook briefly under a hot grill if top is not golden). Stand for 10 minutes before serving drizzled with cooking juices.

The white flesh and floury texture of pontiacs make them perfect for pies. They’re also the best potato for making hot chips. Two 180g cans of salmon can be used in place of fillets.
Note

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Ingredients

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