Salmon Hasselback potato pie - Safcol

Ingredients

• 2 x 200g cans Safcol Salmon in Springwater
• 25g butter, softened
• 1.5kg or 8 medium sized potatoes, peeled
• 6 spring onions, chopped
• ½ cup finely chopped flat leaved parsley plus a little extra to decorate the cooked pie
• 1 cup lite sour cream
• 1 cup fish or chicken stock
• sea salt and freshly ground black pepper
• 1 small pinch of cayenne pepper (optional)
• ½ cup tasty cheese, grated
• Preheat oven to 180°C.
• Generously butter the base of an ovenproof pie dish or small roasting pan (about 20x 30cm).