Spring Salmon And Potato Pie Recipe

Name: Spring Salmon And Potato Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium potatoes, peeled and cut into chunks; 2 tbsp butter; 1 None leek, trimmed, washed and thinly sliced; 2 slices bacon, chopped; 2 medium zucchini, halved lengthwise and thinly sliced; 1 can (15 oz) pink or red salmon, drained and flaked; 3/4 cup frozen peas; 2/3 cup light sour cream; 1 None refrigerated pie crust; 1 None egg yolk; None None Steamed vegetables or salad, to serve

Servings: persons

3 medium potatoes, peeled and cut into chunks
2 tbsp butter
1 None leek, trimmed, washed and thinly sliced
2 slices bacon, chopped
2 medium zucchini, halved lengthwise and thinly sliced
1 can (15 oz) pink or red salmon, drained and flaked
3/4 cup frozen peas
2/3 cup light sour cream
1 None refrigerated pie crust
1 None egg yolk
None None Steamed vegetables or salad, to serve

1
Grease a deep 9-inch pie dish.
2
Cook the potatoes in saucepan of boiling, salted water for 15-20 mins until tender.
3
Meanwhile, melt the butter in a large skillet on high heat. Saute the leek and bacon for 3-4 mins until the leek is tender. Transfer to a plate.
4
Cook the zucchini in the same pan for 2-3 mins, stirring. Add the salmon, peas, leek mixture and 1/3 cup of sour cream. Season to taste. Cool.
5
Preheat the oven to 400u00b0F. Roll out the pastry to fit the prepared dish. Press into the dish, trimming the sides to fit. Refrigerate for 15 mins. Line the pastry with parchment paper, then fill with dried beans or rice. Bake for 10 mins. Remove paper and filling. Bake for 5 mins.
6
Drain the potatoes and mash well with the remaining sour cream and egg yolk. Season to taste. Spoon the salmon filling into the pastry. Top with potato.
7
Bake for 20-25 mins, until the top is golden brown. Serve with steamed vegetables or salad.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 medium potatoes, peeled and cut into chunks, 2 tbsp butter, 1 None leek, trimmed, washed and thinly sliced, 2 slices bacon, chopped, and more.

Yes, Spring Salmon And Potato Pie falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spring Salmon And Potato Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions