Salmon Pie

Salmon PieIngredients

  • 300g smoked salmon pieces
  • 225g flaky pastry
  • 1 Tbsp fresh parsley, chopped
  • ½ tsp salt
  • 1 Tbsp lemon juice
  • pinch of cayenne pepper
  • 300g can condensed mushroom soup
  • 2 Tbsp cornflour
  • 1 egg, beaten (to glaze)


  1. Preheat oven to 200ºC.
  2. Roll out the pastry thinly and line an 8 inch (22cm) pie plate with rather more than half the pastry.
  3. Flake the salmon, removing any black skin and bones and put in a bowl.
  4. Add the parsley, salt, lemon juice, cayenne pepper and mushroom soup then mix.
  5. Sift in the cornflour and mix well.
  6. Pour the mixture into the pastry case, damp the edges of the pastry with a little bit of water to make it sticky and cover with the remaining pastry.
  7. Press edges together to seal the pie then brush the top of the pie with the beaten egg to give it a golden brown colour on cooking.
  8. Pierce the centre of the pie with a decorative shape of your choice and place in the oven for 35 - 40 minutes.
  9. Can be served hot or cold.

Serves 4

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