Traditional cheese and salmon pie

Recipe~Finder

Cooking time: More than 1 hour

Cuisine: Modern Australian

Serves: 8

Type: Cake; Family

Tools

Kitchen friendly view

Photography: Joshua Dasey

By Suzanne Gibbs and Lucy Nunes

Ingredients

415g can salmon, drained, skin and bones removed
1 ¼ cups (300g) light sour cream
1/3 cup (40g) grated tasty cheese
6 eggs
4 drops Tabasco
2 green onions (shallots), finely chopped
Cheese Crust
1 3/4 cups (260g) self-raising flour
½cup (60g) grated tasty cheese
125g butter

Preparation method

1. Preheat oven to 200°C or 180°C fan. Lightly grease a 25cm springform pan and line base with baking paper.

2. To make Cheese Crust, place all ingredients in a food processor and pulse until mixture resembles breadcrumbs. Set aside 3/4 cup of mixture for topping. Using back of a spoon, press remaining mixture into prepared pan to cover base and come halfway up sides.

3. Place salmon in a food processor with sour cream, cheese, egg, Tabasco and green onion. Pulse until lightly mixed, being careful not to over-process. Pour into prepared pan. Crumble reserved Cheese Crust mixture on top. Bake for 40 minutes, until cooked and golden. Remove and stand for 15 minutes before serving.

Tip 1:This can be served warm or cold and makes a lovely dish for buffets and picnics, along with a crisp green salad. It may be prepared several hours ahead and then baked as required.

Salmon pinwheels

Salmon with avocado salsa

Smoked salmon and cucumber salad

Colcannon with salmon and fried eggs

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