Crustless Salmon Sweet Potato Pie
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 1 hour or so depending on the size of your sweet potatoes
- 1.5 kilos sweet potato
- 2 heads garlic
- 4-5 tablespoons olive oil plus extra for greasing
- 400g mushrooms, thinly sliced
- 1/2 cup finely chopped white part of green onion
- 1.5 cups grated cheese
- 425g tinned wild red salmon
- 1 cup light sour cream
- 1/4 cup mayonnaise
- 4 eggs
- Zest of 1 lemon
- Salt and pepper to taste
Step 1 - Cut the tops off the heads of garlic and roast these along with the sweet potato in a 220C/440F oven (if you cut up the sweet potato it will cut down on the cooking time). The garlic should be cooked and soft after 20 minutes so remove this to cool and remove the soft cloves from the paper skin and mash or blend. The sweet potato will take longer depending on the size of the sweet potato.
Step 2 - In a bowl mix the mushrooms, onion, cheese, salmon, sour cream, mayonnaise and eggs. Grease a large baking or roast tray with oil and place the mixture in and bake for 20 minutes.
Step 3 - When the sweet potatoes are ready, remove the skins and mash them along with the garlic and season with salt and pepper.
Step 4 - When the salmon mix is cooked, remove from the oven and spread with the sweet potato mash. I drew in a pattern with a fork but that's not necessary (and it's debatable whether it worked). Place under the grill to heat through until caramelised (I used a blowtorch as my grill isn't brilliant).