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Salmon and courgette sour cream pie

Salmon and courgette sour cream pie

A delicious quick meal. You can prepare it in advance and then refrigerate until ready to cook. If you want to add another vegetable, try a little pumpkin that's been baked in the oven, whole the casserole is cooking.


  • 4 courgettes, trimmed and washed
  • 2 leeks, trimmed and washed
  • 2 cups water
  • ½ cup red wine
  • 4 salmon steaks
  • 2 tablespoons each chopped parsley and chopped fresh thyme
  • 300 gram can butter beans (cannelloni) rinsed and drained
  • grated rind of one lemon
  • 1 cup sour cream
  • 1 teaspoon Dijon or French mustard


  • 1 kilogram potatoes
  • milk and butter for mashing


  1. Cut the courgettes in half crosswise and then cut each half into matchsticks. Finely slice the leeks.
  2. Bring the water and white wine to the boil in a frying pan and quickly blanch the courgettes and leeks. Lift out with a holed spoon and place into an 8-cup capacity ovenproof dish.
  3. Add the salmon steaks to the pan and cover. Poach 3 minutes. Remove the steaks. Cool and reserve the cooking liquid. Trim the skin and bones from the steaks and break into large pieces. Add to the casserole with the leeks and courgettes.
  4. Sprinkle over the herbs, butter beans and lemon rind and season with salt and white pepper. Make the cooking liquid up to 1¼ cups with water if necessary and blend with the sour cream and mustard. Pour over the cassrole. Spread the potato topping over and brush with butter. Bake at 200ºc for 30 minutes.


  1. Cook the peeled potatoes in boiling salted water until tender. Mash with about ¾ cup milk and a good knob of butter to make a smooth mash.

Cooks Tips

- The sauce will separate, though this will not impair the taste of the dish. If you do not like this, add 1 teaspoon of cornflour to the cooking liquid, mustard and sour cream.

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