Cheesy salmon pie
Experience the creamy delight of our Cheesy Salmon Pie, combining tender salmon, rich cheddar cheese, and fresh chives baked in a flaky, buttery crust. Perfect for brunch or dinner, this savory pie features a blend of sour cream and eggs, topped with peppery arugula for a gourmet touch. Simple to prepare and irresistibly delicious!
- 05 Apr 2024
- Cook time 55 min
- Prep time 20 min
- 6 Servings
- 10 Ingredients
If you’re craving a delicious and hearty meal that packs a punch of flavor, look no further than this Cheesy Salmon Pie. Combining the richness of cheddar cheese with the tenderness of fresh salmon, this dish is bound to become a favorite at your dinner table. Not only is it tasty, but it also offers a wonderful balance of protein and vegetables, thanks to the addition of arugula and chives.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the self-raising flour and butter. Use your fingers or a pastry cutter to blend until the mixture resembles coarse breadcrumbs.
- Stir in half of the shredded cheddar cheese.
- Add water gradually and mix until the dough comes together. If needed, add a little more water, 1 tablespoon at a time, until the dough is pliable and can be formed into a ball.
- On a lightly floured surface, roll out the dough to fit a 9-inch pie plate.
- Carefully transfer the rolled-out dough to the pie plate, gently pressing it into the bottom and up the sides.
- Trim any excess dough and set aside.
- In a large bowl, whisk together the eggs and sour cream until smooth.
- Gently stir in the cooked and flaked salmon, remaining cheddar cheese, and chopped chives. Mix well to combine. Season with salt and pepper to taste.
- Pour the salmon mixture into the prepared pie crust, spreading it out evenly.
- Place the pie in the preheated oven.
- Bake for 40-45 minutes or until the filling is set, and the top is golden brown. To test doneness, insert a knife into the center of the pie; it should come out clean.
- While the pie is baking, prepare the arugula salad. In a large bowl, toss the arugula with olive oil until evenly coated. Season with salt and pepper to taste.
- Once the pie is baked, remove it from the oven and let it cool for 10 minutes before slicing.
- Cut into wedges and serve warm alongside the fresh arugula salad.
Tips:
- Ensure that the salmon is fresh and free of any bones to guarantee the best texture and flavor.
- When mixing the dough, be careful not to overwork it; this helps to keep the crust light and flaky.
- Use a food processor to quickly grate the cheddar cheese and chop the arugula and chives.
- To save time, the salmon can be pre-cooked or smoked salmon can be used as an alternative.
- Let the pie rest for a few minutes after baking to ensure that it sets properly; this makes it easier to cut and serve.
- Garnish with some extra fresh chives and a sprinkle of grated cheese just before serving for an added touch of flavor and presentation.
Making a Cheesy Salmon Pie is a rewarding experience that results in a delectable, crowd-pleasing dish. With its satisfying blend of creamy cheese and savory salmon, it’s perfect for a family dinner or a special gathering. Just follow these tips to ensure your pie turns out perfect every time, and watch as it quickly becomes a beloved staple in your recipe collection.
| Nutrition Facts | |
|---|---|
| Serving Size | 280 grams |
| Energy | |
| Calories 670kcal | 27% |
| Protein | |
| Protein 36g | 24% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 1.83g | 5% |
| Sugar 2.12g | 2% |
| Fat | |
| Fat 44g | 51% |
| Saturated 20g | 67% |
| Cholesterol 330mg | - |
| Vitamins | |
| Vitamin A 410ug | 46% |
| Choline 260mg | 48% |
| Vitamin B1 0.27mg | 23% |
| Vitamin B2 0.49mg | 38% |
| Vitamin B3 7mg | 43% |
| Vitamin B6 0.54mg | 32% |
| Vitamin B9 80ug | 19% |
| Vitamin B12 4.01ug | 167% |
| Vitamin C 4.30mg | 5% |
| Vitamin E 1.25mg | 8% |
| Vitamin K 27ug | 22% |
| Minerals | |
| Calcium, Ca 300mg | 23% |
| Copper, Cu 0.19mg | 0% |
| Iron, Fe 2.08mg | 19% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 520mg | 42% |
| Potassium, K 560mg | 16% |
| Selenium, Se 60ug | 106% |
| Sodium, Na 310mg | 21% |
| Zinc, Zn 2.70mg | 25% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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