Salmon Bake (533x800)

We managed to persuade the kitchen team at The Fat Pigeon in Piopio to give us this very popular recipe of theirs.  If you haven’t visited Piopio, make sure you do – and definitely make sure you pop in to The Fat Pigeon

Makes 16

Line round cake tin with baking paper

1kg potatoes (cooked)
300g salmon
10 eggs
500g cream cheese
1 cup sour cream (250g)
¼ cup grated cheese (50g)
½ cup red pepper (100g)
½ cup diced green pepper (100g)
2 tbsp capers (40g)
¼ cup Parmesan cheese (25g)
½ cup cheese sauce (150ml)
100g parsley
2 cups cream (400ml)

Egg mix:
Cream, eggs, salt and pepper
Cottage mix:
In bowl mix cream cheese, sour cream, grated cheese, red and green peppers and capers together.
Method:
Layer sliced cooked potatoes.
Sprinkle with half of cheese and cream.
Mix egg mix with salt and pepper in glass jug, blend with whizz stick.
Cover potatoes with half the egg mix.
Spread cottage cheese mixture over potatoes.
Layer with salmon.
Layer with potatoes.
Pour over rest of egg mix.
Spread thinly with cheese sauce.
Cover with baking paper and foil.
Bake 1 hour covered.
Uncover foil and baking paper bake for ½ hr or until cooked.

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