table tales

salmon, corn and rosemary potato crisp pie

4 December, 2015

This time of year is crazy. I mean, seriously, I feel as though my diary reads more like a short novel than a record of what I am doing. 

It’s also a terrible time of year for eating well. Eating out, lunches at strange times, big dinners, canapés, holiday season baking… 

As a result, I am relishing in every chance I can to have simple healthy meals at home. To balance out the not-so-simple, not-so-health treats and eats in overwhelming supply. 

My weekly market visits mean that fresh produce is rarely in short supply. But because I often don’t know when or if I will be home, I tend to keep the pantry stocked with an abundance of herbs, spices and staples (tinned salmon, corn and beans, vinegars, oils, asian condiments etc.) that mean I can create a healthy, flavourful meal at short notice with what I have in the house. Trust me, you can create amazing meals without spending a fortune on ingredients. salmon, corn and rosemary potato pie

Tonight was one of those simple throw together meals based from a recipe that I read in Nourish magazine (a magazine I have just discovered and already want a subscription to). This variation of a fish pie was equally as delicious as it was healthy and simple.


Salmon, corn and rosemary potato crisp pie
Serves 3
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
  1. 1 (420 g) can salmon in spring water
  2. 1 (420 g) tin corn
  3. 1 large zucchini grated
  4. ½ cup grated cheddar cheese
  5. ¼ cup milk
  6. ½ tsp smoky paprika
  7. ½ tsp curry powder
  8. 1 medium potato
  9. 1 large sprig rosemary
  10. 1 coconut or olive oil
  11. ¼ tsp sea salt flakes
  1. Preheat oven to 180°C.
  2. Drain salmon and place it in an oven-proof dish and mash roughly with a fork. Add both the grated zucchini and drained corn kernals to the salmon. Mix in cheese, milk, half the rosemary leaves and spices.
  3. Finely slice the potato and pat dry with paper towels. Drizzle with oil and sprinkle with salt, rubbing both in gently.
  4. Arrange potato slices on top of the pie mixture and sprinkle with rosemary.
  5. Bake for 20 to 25 minutes or until the potatoes are cooked through and starting to turn golden.
  1. Be careful not to season with too much salt. Between the Salmon and the cheese, you may find it is well seasoned. You might also want to add more paprika to really bring out that smokey flavour.
Adapted from Nourish Magazine Australia
Travelling Table Tales
As crazy as this sounds, I absolutely love the craziness of this time of year. It’s a time to throw the balance of life out the window for a few weeks. What are New Year’s resolutions for anyway? 

xx Liz 

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