Photography: Joshua Dasey

By Suzanne Gibbs

Serving size: Serves 8
Cuisine type: Traditional
Cooking time: More than 1 hour
Special options: Kid friendly, Nut free
Course: Lunch, Main
Favourite flavours: Easy recipes, Seafood

For something new tonight, try this cheese and salmon pie.

From the April 2007 issue of Australian Table magazine. Subscribe here.

INGREDIENTS

415g can salmon, drained, skin and bones removed
1¼ cups (300g) light sour cream
1/3 cup (40g) grated tasty cheese
6 eggs
4 drops Tabasco
2 green onions (shallots), finely chopped

Cheese crust
1¾ cups (260g) self-raising flour
½ cup (60g) grated tasty cheese
125g butter

METHOD

Preheat oven to 200°C or 180°C fan. Lightly grease a 25cm springform pan and line base with baking paper.

To make the cheese crust, place all ingredients in a food processor and pulse until mixture resembles breadcrumbs. Set aside ¾ cup of mixture for topping. Using back of a spoon, press remaining mixture into prepared pan to cover base and come halfway up sides.

Place salmon in a food processor with sour cream, cheese, egg, Tabasco and green onion. Pulse until lightly mixed, being careful not to over-process. Pour into prepared pan. Crumble reserved cheese crust mixture on top. Bake for 40 minutes, until cooked and golden. Remove and stand for 15 minutes before serving.