Name: Smoked salmon pie
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1 kilogram (2 pounds) pink-eye potatoes, peeled, chopped coarsely; 40 gram (1½ ounces) butter, softened; 1/4 cup (60g) sour cream; 200 gram (6½ ounces) smoked salmon, chopped coarsely; 2 eggs, separated; 2 green onions (scallions), chopped finely

Ingredients

1 kilogram (2 pounds) pink-eye potatoes, peeled, chopped coarsely

40 gram (1½ ounces) butter, softened

1/4 cup (60g) sour cream

200 gram (6½ ounces) smoked salmon, chopped coarsely

2 eggs, separated

2 green onions (scallions), chopped finely

Method

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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