Total Time
Prep 15 mins
Cook 30 mins

This is a family favourite -- even Aunt Esther loves it. And it's so easy to make. I've always had the kids help make the crust and press it into the pie pan. This is great for lunches and leftovers, too, as it reheats very well in the microwave. Adapted from a recipe in a Farm Journal cookbook.

Ingredients Nutrition


  1. CRUST: Stir together the flour, salt and paprika, then cut in the butter, using a pastry blender if you have one.
  2. Stir in the cheese (1 cup) and chopped walnuts.
  3. Reserve 1 cup of the crumb mixture, and press the remaining mixture into the bottom and up the sides of a 25cm (10-inch) pie pan.
  4. Set crust aside.
  5. FILLING: Pre-heat oven to 200°C (400°F).
  6. Drain salmon, reserving liquid. Remove skin and bones, and break salmon into small chunks. Set aside.
  7. Beat eggs in a bowl, using a rotary beater. Add sour cream, mayo, onion, dill, tabasco and reserved salmon liquid. Stir in cheese and salmon chunks.
  8. Spoon mixture into pie shell, and sprinkle over the reserved 1 cup of crumb mixture.
  9. Bake for 30 minutes or until puffy. Let stand 10-15 minutes before serving.
Most Helpful

It was a really split of comments on this dish I did use spring onion in place of onion for dietary reasons and used about a 1/4 teaspoon of dried dill as we are not big fans of dill but do like just a little and I finely ground the walnuts and found out that my whole wheat flour was not usable so used regular plain flour but had sallmon mix left over so poured into a small ramiken and put a light sprinkle of the bread crumbs over and baked with the pie (intended to take out after 15 minutes but forgot but it turned out really good - I turned it out on a egg slice and then flipped it onto the plate and the DM enjoyed with her coleslaw and rice salad) we had our slices with a garden salad and enjoyed though the DH was not totally enamoured but the DS and I thoroughly enjoyed. Thank you Leggy Peggy made for Make My Recipe.

I'mPat February 08, 2012

Made this recipe for PAC 2010. Much easier then I thought it would be to put together. Nice crust, easy to manipulate. Very tasty also. will make again.

queenbeatrice April 18, 2010

What makes this salmon pie recipe so different and tastier than others I have made and tried, are the walnuts and cheese in the pastry base - just wonderful Peggy! We BOTH gave this pie 10 stars - it was easy to make, with the pastry crust being pressed in the the tin and NOT rolled - and the excess crumbs for the topping were a wonderful finishing touch! A great recipe which I have added to my all time favourites cookbook! Made for Aussie/NZ Recipe Swap #16 - thanks again for another WINNING recipe Peggy! :-) Edited (on the 04/06) to add: I DO have photos to post - I need to find them! And I forgot to post the review - sorry!

French Tart June 04, 2008