1.Preheat oven to 200°C (180°C fan forced). Oil deep 22cm (9-inch) round ovenproof dish.
2.Boil, steam or microwave potatoes until tender, drain. Mash potatoes in a large bowl with butter and sour cream. Stir in salmon, one egg yolk, the egg whites and onion.
3.Spoon mixture into dish, smooth top with spatula, brush with remaining egg yolk.
4.Bake pie about 25 minutes or until heated through and browned lightly.
You could also use a 22cm (9-inch) round loosebased fluted flan tin for this recipe. You can also use lasoda or sebago potatoes in this recipe.Note