Salmon and Camembert Pie with Apple Juice Carrot Salad

by Finy (follow)
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Easy (2874)      Dinner (2274)      Lunch (1798)      Family (1525)      Vegetarian (1517)      Vegetables (486)      Salad (362)      Apple (128)      Salmon (118)      Asparagus (56)     


Both these parts of the meal were delicious - I chose to put an apple through a juicer rather than use bought apple juice as this tastes totally different to the bought juice.

I added a jar of this asparagus in the pie/quiche and did not want any pastry as I thought the Camembert would make it rich and tasty!

Preparation Time: 15 minutes plus 30 minutes standing time
Cooking Time: 40 minutes
Makes: 4 servings

For the Salmon Pie
5 egg, lightly beaten
1 can (210 g) salmon, drained
1 can cream of chicken soup
1 cup asparagus, drained
125 g Camembert

For the salad
cup carrot, grated
cup apple, grated
1/8 cup raisins
cup apple juice
tbsp honey
tsp apple cider vinegar
Bit of ground cloves
Bit of ground allspice

For the salmon pie
Preheat the oven to 180/160 fan forced, and grease a 23 cm quiche dish.

Mix the eggs, soup, asparagus (chopped), and salmon.


Pour into the greased dish.


Slice the Camembert and spread it on top.


Bake for about 35 - 40 minutes or until it is set and turning a golden colour.


Serve with the salad.


For the salad
I put a whole apple through a juicer and drank the balance that I did not use!


Heat the apple juice till it comes to the boil, add the raisins and leave for 30 minutes.

Grate the carrots and apple.


Dry the grated apple between pieces of paper towel to get some of the moisture out.

Drain the raisins, keeping the juice, and add them to the bowl with the carrot and apple.

Mix the honey, spices, vinegar and about 1 tsp of the reserved apple juice.

Pour this over the carrot mixture, and mix thoroughly.

Serve with the salmon pie.

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