Bacon Topped Crunchy Salmon Pot Pie Recipes

BACON TOPPED CRUNCHY SALMON POT PIE

Steps:

• Preheat oven to 180°C
• Boil the potatoes for about 15 minutes or until well cooked, drain and mash until smooth with the milk and 50 grams of the butter. Season with salt and pepper. Cover and set side.
• In a large sauté or frying pan on medium heat, add the olive oil, two-thirds of the bacon and the diced onion. Cook for 5-6 minutes stirring occasionally until the onion is slightly transparent and the bacon is starting to brown.
• Remove the bacon and onion from the pan with a slotted spoon leaving behind the pan juices. Turn the heat to low, add the remaining 50g of butter allow it to melt, then add the flour, stirring (scraping up any browned bits) until the flour is thoroughly mixed into the pan juices and butter.
• Pour in the stock and any liquid from the Safcol Salmon cans into the butter/flour mixture. Whisk to remove any lumps.
• Turn the heat up to medium, stirring rapidly, bring the sauce to a simmer stirring continually until the sauce thickens. Turn the heat down to low and cook for a further minute.
• Remove from the heat and stir in the drained salmon, cooked bacon and onion and chopped parsley, check the seasoning.
• Place 6 ovenproof 10-12cm individual pie pots or ramekins on a large oven tray, divide the salmon mixture between the pots. Top each one with smooth mashed potato, a scatter of grated cheese and some of the remaining uncooked chopped bacon.
• Bake for 20-25 minutes or until the tops are golden brown and the bacon is crisp. Serve with simple green vegetables like green peas or beans.

CRUNCHY SALMON PIE

Steps:

• Grease a 20cm pie dish.
• Process the flour, paprika, butter and cheese.
• Reserve 2/3 cup of the flour mixture, then press the remaining flour mixture over the base of the base and sides of the prepared dish.
• Refrigerate while preparing the filling.
• Preheat the oven to 180°C.
• Filling:.
• Whisk the eggs, sour cream, mayonnaise, Tabasco, salt and pepper in a medium bowl until combined.
• Stir the salmon into the egg mixture with the onion, celery and cheese.
• Pour the filling into the pastry case and sprinkle over the reserved flour mixture.
• bake for 40 minutes or until browned.
• Serve warm or cold with a salad.