Smoked Salmon and Potato Pie

Smoked Salmon and Potato Pie


  • 5 Agria potatoes, peeled and diced 3cm
  • 3 tablespoons extra virgin olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • peel of ½ preserved lemon, finely diced
  • 3 tablespoons chopped parsley
  • 2 tablespoons capers
  • salt and freshly ground black pepper
  • 500g made with butter flaky puff pastry
  • 200g hot smoked salmon,
    skinned and boned, broken into flakes
  • 1 egg beaten
  • 200ml sour cream, beaten smooth
  • 100g salmon caviar (optional)


Preheat the oven to 200°c. Boil the potatoes in plenty of well salted water until tender. Drain, steam dry, cool and crush. Reserve. Heat the oil over moderate heat and add the onion, garlic and lemon peel. Fry gently until the onion is soft. Remove from the heat, stir in the capers and parsley and season well. Fold the onion mixture into the potatoes. Roll the pastry out on a floured surface and cut two discs about 30cm in diameter. Place one disc on a baking tray. Spread the potato mixture over the pastry, leaving a border all around 2cm wide. Spread the salmon flakes over the potato mixture. Place the other disc of pastry on top. Crimp the edges together to seal the pie. Brush the top with beaten egg. Make 3 slits in the top pastry to allow the steam to escape. Place in the oven and bake or 25-30 minutes until very well cooked. Remove from the oven and serve in wedges with a spoonful of sour cream and some caviar (if using) with each portion.

Serves 6.