Salmon Pie

    Recipe Details:

    Proparation Time:

    25 mins

    Cooking Time:

    45 mins





    Ingredient Tags:

    pie, salmon

    This is very similar to Margaret (McGuire)’s salmon pie. Granma loved it too and I made it loads when you were both little. It is very easy and keeps pretty well for a few days.  It is also nice enough at room temperature and easy to transport so it good for a picnic.  I often make it if in need of feeling closer to Mum.



    2 cups of flour

    1 cup of very cold butter (about 250 g; half the weight of the flour)

    1 tsp paprika

    Pinch of salt

    ½ a mozzarella, squeezed a bit

    ½ cup of grated parmesan


    1 tin salmon

    3 eggs

    1 cup yoghurt

    ½ cup of grated cheese (or the other half of the mozzarella)

    1 onion, finely chopped

    1 tsp dill, parsley or other herb (tarragon or lemon thyme would also be nice)

    Few drops of tobacco or chilli flakes

    Cooking Method:

    Make the pastry by mixing the flour with the other dry ingredients; then crumble in the butter and mozzarella until you have a dough (you might need a few tsps of cold water). Keep about a quarter to a fifth of the pastry crumble to sprinkle over the pie before you bake it, giving it as lovely savoury crumble.  Refrigerate for a bit if you need to to make it easier to roll or roll and use your fingers to line a shallow 18 to 20 inch pastry tin with the pastry (butter and flour the tin first).

    Spread the salmon over the base. Mix the rest of the filling ingredients and pour over the salmon.  Sprinkle with the rest of the pastry crumble and bake in a medium hot oven (190-200c) for about 40 minutes.