Cheesy Salmon Pie
1 ¾ C self-raising flour
125g butter, chopped
1 ¼ C tasty cheddar, grated
1 T water
400g hot smoked salmon, flaked
300g sour cream
2 pinches cayenne pepper
1 chopped chives
Zest and juice of 1 lemon, plus extra wedges to serve
- Preheat oven to 200°C or 180°C fan-forced. Grease a 23cm springform pan.
- Place flour, butter and ¾ C cheese in a food processor. Pulse until mixture resembles breadcrumbs. Add water and pulse to combine. Reserve ½ C of mixture. Press remaining over the base and side of the prepared pan.
- Sprinkle salmon over pie base. Whisk sour cream, eggs, cayenne, chives, lemon zest and juice and remaining cheddar in a jug. Season well. Pour over salmon. Crumble over reserved mixture.
- Bake for 40-45 mins or until firm and golden. Stand in pan for 10 mins before cutting into wedges. Serve with extra lemon wedges and dressed salad leaves.
Recipe adapted from taste.com.au
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