Salmon Potato Pie
Serves 4
Directions
- 1Preheat the oven to 200°C. Arrange the boiled potatoes in a parchment-lined 26 cm baking dish, smash them to form a crust, drizzle with olive oil, and season with salt and pepper.
- 2Bake the potato crust for 15–20 minutes until lightly golden.
- 3Cut the salmon into bite-sized cubes and blanch the broccoli in boiling water for 2–3 minutes.
- 4Whisk together the eggs, cream cheese, milk, lemon zest, lemon juice, and parsley, and season with salt and black pepper.
- 5Arrange the salmon and broccoli over the crispy potato crust and pour the creamy egg mixture evenly over the top.
- 6Sprinkle with mozzarella and bake at 190°C for 25–35 minutes, until the filling is set, the salmon is cooked through, and the cheese is golden.
- 7Let the pie rest for 5–10 minutes, sprinkle with freshly grated Parmesan, and serve.
Ingredients
- 800 g small potatoes, boiled with skins on
- 300 g fresh salmon fillet, skinless and boneless
- 250 g broccoli, cut into florets
- 3 large eggs
- 2 tbsp cream cheese
- 100 ml milk
- 1 lemon lemon zest
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
- salt (optional)
- black pepper (optional)
- 100 g mozzarella, shredded
- 2 tbsp Parmesan cheese, grated
- 1 tbsp olive oil
