Name: Spring salmon and potato pie
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6
Ingredients: 3 potatoes, peeled and cut into chunks; 20 gram butter; 1 leek, trimmed, washed and thinly sliced; 2 rashers rindless bacon, chopped; 2 medium zucchini, halved, thinly sliced; 415 gram can pink or red salmon, drained and flaked; 3/4 cup frozen peas; 2/3 cup light sour cream; 1 sheet frozen shortcrust pastry, thawed; 1 egg yolk; steamed vegetables to serve

Spring salmon and potato pie

Skip to Recipe

Serves 6

Prep

25M

Cook

45M

Total

1H 10M

Ingredients

3 potatoes, peeled and cut into chunks

20 gram butter

1 leek, trimmed, washed and thinly sliced

2 rashers rindless bacon, chopped

2 medium zucchini, halved, thinly sliced

415 gram can pink or red salmon, drained and flaked

3/4 cup frozen peas

2/3 cup light sour cream

1 sheet frozen shortcrust pastry, thawed

1 egg yolk

steamed vegetables to serve

Method

1.Preheat oven to hot 200°C. Grease a deep 23cm pie dish.

2.Cook potatoes in saucepan of boiling salted water for 15-20 minutes until tender.

3.Meanwhile, melt butter in a large frying pan on high. Add leek and bacon, and saute for 3-4 minutes until leek is tender. Transfer to a plate.

4.Cook zucchini in same pan for 2-3 minutes, stirring. Add salmon, peas, leek mixture and 1/3 cup sour cream. Season to taste. Cool.

5.Roll out pastry to fit prepared dish. Ease into dish, trimming sides to fit. Rest for 15 minutes. Bake blind (see note) for 10-15 minutes.

6.Drain potatoes and mash well with remaining sour cream and egg yolk. Season to taste. Spoon salmon filling into pastry. Top with potato.

7.Bake for 20-25 minutes, until top is golden brown. Serve with steamed vegies.

To bake blind, line pastry case with baking paper and fill with uncooked rice or dried beans. Bake 10 minutes, remove filling and bake a further 5 minutes.
Note

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