Salmon Pie


When I was very little the prospect of eating fish for dinner was nothing short of torture.  I hated it so much I convinced myself that it made me sick.  Now that my taste buds have matured, I know how to cook, and I have the benefits of being able to buy very fresh fish, I love it. It is very possible that when I was a child living in Indiana fresh fish was not abundantly available, so perhaps my initiation into seafood wasn’t what it could have been.

I think I moved from liking fish to loving it after I started eating fish that Wal and I caught in the lakes of the NSW far south coast.   Suddenly the differences between flathead and bream, whiting and blackfish became apparent, and I realised that fish weren’t just ‘white fish’ or ‘dark fish’.  I have never looked back. 

But I digress.  The point of this is that when you have a couple of pampered sprogs that don’t necessarily like fish, this recipe might win them over.


  • 1 lg can salmon
  • 1/2 c ricotta cheese
  • 1/2 c cottage cheese
  • 1 spring onion, finely chopped
  • 1/2 t dried basil
  • 6 medium mushrooms, sliced
  • 2 zucchinis, sliced
  • 2 1/2 sheets puff pastry

Remove bone and skin from salmon, and mix with cheeses, spring onion and basil.  Saute mushrooms and zucchini separately. Grease 26cm pie pan. Line with one sheet thickness puff pastry. Spread salmon and cheese over pastry.  Layer mushrooms over the mix. Layer zucchini over mushrooms.  Use remaining puff pastry to cover pie with cross hatch and trim around the edge.  Bake in moderate-hot oven 30 minutes 0r until pie crust is golden brown.  It is important that the oven is pre-heated for this recipe.

About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

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