Southern Ocean Smoked Salmon Potato Top Pies

Submitted by: Southern Ocean Salmon

Easy to put together dish. There's even enough time to pick a matching wine.
5 stars


  • 100g Southern Ocean Smoked Salmon Pieces
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 carrot, peeled and diced
  • 2 stalks celery, finely chopped
  • 1 small red capsicum, finely chopped
  • 60ml white wine
  • 400g can tomato puree
  • 1 courgette, diced
  • 4 large potatoes, peeled and chopped into large chunks
  • 50g butter, chopped
  • Salt and freshly ground black pepper


Pre heat oven to 200°C.

Heat oil in a large heavy based saucepan. Sauté onion and garlic until softened, then add carrots, celery and capsicum. Cook over a low heat for about 3 minutes.

Add wine to saucepan, then stir in tomato puree and allow to cook for 5 minutes. Add courgette and allow to cook for a further 10 minutes. Add the Southern Ocean Smoked Salmon and stir through for 3 minutes, then remove from the heat.

Meanwhile, boil potatoes until tender and drain well. Mash potato thoroughly and add butter and, stir through until combined. Season to taste. Spoon salmon mixture into 4 dishes and top with the potato mash. Sprinkle over parmesan cheese and place in oven for about 15 minutes or until golden brown and hot. 

Variation: Use Golden kumara or even parsnips to create the creamy mash for the topping to this pie.

Serves: 4

Preparation time: 10 minutes

Cooking time: 35 minutes


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