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Creamy Salmon Pie

  • 4-6
Creamy Salmon Pie

This salmon pie is so easy to make. There's no sauce to prepare, just the softening of an onion and courgettes before everything is piled into a dish under a fluffy topping of creamy mashed spuds and cooked until tender. All you need is a favourite winter green on the side.


  • 2 courgettes, trimmed and diced
  • 1 onion, peeled and finely chopped
  • 1 tsp minced garlic (optional)
  • 2 tblsp butter or oil
  • 250 gram tub crème fraiche (see Cook’s Tip)
  • ½ cup cream, fish or vegetable stock
  • 1 tblsp prepared mustard (Dijon is nice here)
  • 2 tblsp chopped parsley or chives
  • 750 grams side salmon, skin removed (see Cook’s Tip)
  • 4 hard boiled eggs, peeled

salt and pepper to season

  • Pie Topping
  • 1 kg potatoes for mashing (see Cook’s Tip)
  • 50 grams butter
  • about ¼ cup milk
  • about ½ cup grated cheese


  1. Cook the courgettes, onions and garlic, if using, in the butter or oil for 2-3 minutes until the courgette begins to soften. Transfer to a bowl and stir in the creme fraiche, cream or stock, mustard and herbs until well combined.
  2. Cut the salmon into large chunks and quarter the hard-boiled eggs. Fold gently through the cr?me fraiche mixture. Season well, with salt and pepper. Transfer to an 8-cup capacity oven-proof pie dish.
  3. Cook the potatoes in boiling salted water until tender. Drain and mash with the butter and sufficient milk to make soft mashed potatoes. Pile on top of the salmon mixture. Sprinkle over the cheese if using.
  4. Bake at 190°C for 35-40 minutes until piping hot and golden.
  5. Serve with your favourite winter vegetables.

Cooks Tips

- In place of salmon, use blue cod, dory, ling, lemon fish, scallops or a mixture of varieties. You could also add one or two chopped mussels, if wished. - For the fluffiest mash you need starchy potatoes, so look for Ilam Hardy, Russet Burbank, Red Rascan, Agria, Fianna or White Delight. - Creme fraiche is wonderful to cook with as it does not curdle when boiled. It is cream that has been allowed to mature and sour naturally so that it is more nutty than acidic. Higher in fat than cream and oh so delicious.

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