Salmon Crunch Pie

This isn’t your average salmon pie. The crust is a press-in shortcrust loaded with cheddar cheese and chopped walnuts, and a handful of that mixture gets reserved to scatter over the top for crunch. The filling is rich: flaked salmon bound with Swiss cheese, sour cream, mayonnaise, and eggs, making it almost like a salmon quiche with more body.

Two cheeses work together here. Cheddar in the crust gives a sharp, salty shell while Swiss in the filling melts into a smooth, nutty custard. That layering of flavors means no bite tastes one-dimensional.

Chill the crust before filling. Pressing it into the pie plate while warm leaves it soft and prone to slumping. A quick spell in the fridge firms the shortening and sets the shape so the crust holds up once the filling goes in.

Pro Tips

• Drain the salmon thoroughly and squeeze out excess liquid. Wet salmon makes the filling watery and the custard won’t set cleanly.
• The knife test is key. Insert it near the center and it should come out clean, not wet. A slight wobble in the middle is fine; it firms as it cools.
• Let it rest 5 minutes after baking for neater slices.

Variations

• Dill salmon pie: Add fresh chopped dill to the filling for a classic salmon-dill pairing.
• Smoked salmon version: Use smoked salmon instead of canned for a deeper, smokier flavor throughout.