Cheesy Salmon PieServes 6-8
Ingredients1 3/4 cups SR flour
125g butter, chopped
½ cup grated cheddar cheese, 1/3 cup extra
6 eggs
300g light sour cream
2 finely sliced spring onions
2 tablespoons chopped dill
1 lemon
415g can salmon (I actually used 2 x 250g salmon fillets cooked earlier)
50g spinach
PreparationPre heat oven to 180
0C. Grease a 23cm springform pan. I actually made mine in a large quiche dish as I was afraid it would leak.
Grate cheese. Set aside 1/3 cup.
Place flour, and butter in with the cheese. Wizz until it is like breadcrumbs.
Reserve ½ cup of the mixture and press the rest into the base of the pan and slightly up the sides. Chill for at least 15 minutes.
No need to rinse the bowl, add eggs, sour cream, onion, dill and lemon zest together. Speed 4, 6-7 seconds.
Flake the salmon into large chunks and place in the pastry base. Add spinach to egg mixture and stir through gently, 2 second. speed 3. Pour over the salmon.
Mix the extra cheese through the reserved flour mixture and sprinkle over the filling.
Bake 35=40 minutes until it is firm in the centre.
Cool for about 30 minutes before removing from the pan.
TweaksI made a half mixture of this and it was enough for 3 of us to have heaps at dinner and lots left over for lunch the next day.
This recipe is from The Women's DayPhotoMembers' commentsJulieO - I finally made this today (half recipe) and it's really lovely thanks Cookie. Loved the hint of lemon too. Served with a tossed salad, thoroughly enjoyed.
JD - I've made half quantity of this recipe this morning. Had a little taste and it is a lovely recipe Cookie.
I used my 22cm square casserole dish and cooked it for 30 minutes. I did use the full quantity of spinach (50g) and added some extra cheese for the topping. I used canned salmon and for me it made 4 nice sized servings.