Smoked salmon pie

  • 45 mins cooking
  • Serves 6
  • Print


Smoked salmon pie
  • 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


Smoked salmon pie
  • 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.

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