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Cheesy Salmon Pie

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

6 eggs

2 pinches cayenne pepper

1 chopped chives

Zest and juice of 1 lemon, plus extra wedges to serve



  1. Preheat oven to 200°C or 180°C fan-forced. Grease a 23cm springform pan.
  2. 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.
  3. 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.
  4. 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.


Serves 6.

Recipe adapted from


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