Salmon Hasselback potato pie
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Prep Time
20 Minutes
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Cook Time
30 Minutes
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Yield
1
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Difficulty Level
Easy
Ingredients
- 2 x 200g cans Safcol Salmon in Springwater
- 25g butter, softened
- 1.5kg or 8 medium sized potatoes, peeled
- 6 spring onions, chopped
- ½ cup finely chopped flat leaved parsley plus a little extra to decorate the cooked pie
- 1 cup lite sour cream
- 1 cup fish or chicken stock
- sea salt and freshly ground black pepper
- 1 small pinch of cayenne pepper (optional)
- ½ cup tasty cheese, grated
Instructions
- Preheat oven to 180°C.
- Generously butter the base of an ovenproof pie dish or small roasting pan (about 20x 30cm).
- Line the base of the pie dish with 2 of the potatoes sliced thinly. Place the Safcol salmon and liquid from the cans evenly over the potatoes. Generously scatter the spring onions and parsley over the salmon and potatoes. Season with salt and pepper.
- Cut the remaining 6 potatoes in half, then place each half, cut-side down, on a board. Make thin evenly spaced cuts a few millimetres apart, about half the way through the potato. Place the potatoes flat side down in rows 3 across and 4 down on top of the salmon filling, trim as required to get them to fit.
- In a medium bowl, whisk together the sour cream and stock until it’s smooth. Add a pinch of cayenne pepper, if you’re using it, then pour gently into the dish around the potatoes. Scatter the top of the potatoes lightly with grated cheese. In a medium bowl, whisk together the sour cream and stock until it’s smooth. Add a pinch of cayenne pepper, if your using it, and pour gently into the dish around the potatoes. Scatter the top of the potatoes lightly with grated cheese.
- Bake in the oven for about 30 minutes or until the potatoes are tender and the top is golden. If the top browns before the potato is cooked through, cover with baking paper or foil to slow things down.
| Servings: | 4 |
| Ready in: | 50 Minutes |
| Course: | Dinner, Side, Comfort Food |
| Ingredient: | Salmon |
Salmon Hasselback potato pie
Our Salmon Hasselback potato pie would have to be one of the most popular recipes on the Seafood Experts website. Give it a try for yourself and find out why. With tender potatoes that soak up all the flavours of the sauce, it’s a delicious and affordable meal on its own for a family of 4 or an attractive side dish. It’s also one of those great plates you can take for one of those entertaining occasions. Best of all this pie is cost-effective, so it’s very kind to the hip pocket. This recipe is sure to become your favourite comfort food. A go-to recipe any time of the year.
If you love the taste of a well-made pie, then this recipe is for you.
Ashleigh Feltham (MNutrDiet)
Safcol salmon is a great source of omega-3 fat which is needed for your brain to function optimally. It also provides an antioxidant called astaxanthin. Also, B12 helps to create the coating of myelin sheath of your nerve cells.
Potatoes are a great source of folate which is needed to make and repair DNA. Also, vitamin C helps to optimise your immune system function and is needed to make the protein collagen. Collagen is needed to keep your ligaments, tendons, and skin healthy.
Both cheese and salmon are good sources of protein which increases how full you feel after your meal. They also contain iodine and selenium which optimises the health of your thyroid. Your thyroid creates hormones and plays a major role in the rate of your metabolism. Cheese is also a great source of calcium and dairy which may reduce your risk of breast cancer as well as helps to keep your bones and teeth strong.
Spring onions, potatoes and parsley add gut-loving fibre as well as potassium which helps to regulate your blood pressure. Spring onions provide a good source of vitamin C, A, B6 which is needed to make red blood cells. Also, thiamine, copper, chromium, and iron. This is a pie that stands above the rest.
Did you know?
Hasselback potatoes were created in 1953 by Leif Elisson from Värmland, who was trainee chef at restaurant Hasselbacken on Djurgården in Stockholm.
