What are you looking for?

loupe-icon
Select your location

BBQ Salmon & Potato Pie

60 mins
Preparation
medium
Difficulty
4
Servings
BBQ Salmon & Potato Pie

Preparation

  1. Heat the oven to 200°C
  2. Grease or line a pie dish approximately 20-25cm across and lay the shortcrust pastry over the top. (You may have to roll it out a little.)
  3. Gently press the pastry into the bottom and sides of the dish and trim any excess, leaving a little overhang. Use a fork to prick a number of holes across the bottom.
  4. Place the potatoes on a baking tray and pierce the skins with a sharp knife.
  5. Put the potatoes and pastry case in the oven. After 15 minutes remove the pie dish and use a sharp knife to trim the excess. Cook the potatoes until tender.
  6. Heat a drizzle of oil in a non-stick pan and fry the chopped asparagus and spring onions on a medium heat for around 7 minutes until tender.
  7. Cut the potatoes in half and scoop out all the potato into a large mixing bowl. Discard the skins.
  8. Mash the potato before stirring in the grated cheese, red pesto, half the asparagus and spring onion and season generously with salt and pepper.
  9. Tip the potato mixture into the pastry case and even out the top, pressing it into the sides with the back of a spoon. Scatter the rest of the asparagus and spring onions over the top.
  10. Flake the BBQ salmon into pieces and place them evenly over the pie, gently pressing the toppings into the potato.
  11. Bake in the oven for 15 minutes until heated through.

 

 

Store finder

Where can I buy
MOWI Salmon?

Find where to buy

Hear the latest from MOWI

Explore new MOWI products and recipes, and get expert advice by signing up to our newsletter. We won’t spam or share your data with third parties.