Smoked salmon pie
Aug 31, 2009 2:00pm- 45 mins cooking
- Serves 6
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Ingredients
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
Method
Smoked salmon pie
- 1Preheat oven to 200°C (180°C fan forced). Oil deep 22cm (9-inch) round ovenproof dish.
- 2Boil, 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.
- 3Spoon mixture into dish, smooth top with spatula, brush with remaining egg yolk.
- 4Bake pie about 25 minutes or until heated through and browned lightly.
Notes
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.