This is one of my favourite fish pies which is really good to serve to guests as it looks so scrumptious and different when baked. Filo pastry keeps it light and is used in a decorative way as a topping. The herby cream cheese filling which is added to cubes of salmon and prawns/shrimp is so smooth and delicious too.
Salmon and Prawn/Shrimp Filo Pie
- Preparation time: 45 minutes
- Cooking time: 30 minutes
- Resting time: 12 minutes
- 3 -5 sheets filo* pastry
- 40 g (1½ oz) butter, melted (3 tbsp)
- 450 g (1 lb) salmon, skinned and cubed
- 200 ml crème fraîche
- 200 g cream cheese, softened
- 2 eggs, medium (U.K.)/large (N.A.)
- 2 tbsp fresh dill or tarragon, chopped
- salt and freshly ground black pepper
- 115 g (4 oz) large prawns/shrimp
- *filo pastry is also known as phyllo pastry
- Serve with a green salad.
- You will need a 20cm (8 in) loose-bottomed flan tin, 3.75cm (1½ inches) deep, buttered, and a baking tray/sheet. Also a deep sided frying pan/skillet.
- Preheat the oven to 200°C (400°F) gas 6.
- Pop the baking tray/sheet in the oven to heat up while preparing the pie.
- Now bring some water to the boil in the frying pan/skillet. It will need to be deep enough to cover the salmon. Then add the salmon and bring back to the boil. Immediately remove from the heat, cover the pan/skillet and leave for the water to poach the salmon, about 2–3 minutes, until it is just cooked. If the prawns/shrimp are uncooked, they can be cooked in the water at the same time as the salmon.
- With a slotted spoon, remove the fish and leave on a plate to cool completely.
- Meanwhile, beat together the crème fraîche, cream cheese, eggs, herbs, and seasoning until the mixture is smooth.
- You are going to need five sheets of the pastry which will be large enough to line the flan tin and overlap the edge. Brush one sheet with melted butter, then lay a second sheet on top, rotating it slightly so the edges don’t line up. Brush this sheet with melted butter. Now lay a third sheet on top, again rotating it slightly, and brush with butter. Lay the fourth sheet on top, slightly rotated.
- Lift these pastry layers and line the flan tin, gently pressing the pastry down into the tin, and leaving the edges extending over the rim. Brush the top layer of pastry with melted butter.
- Brush the remaining piece of pastry with melted butter and put to one side so it doesn't dry out.
- Mix the cold salmon cubes and prawns/shrimps with the cream mixture and tip into the flan tin.
- Now bring the edges of the pastry up over the the filling around the edge, leaving it roughly scrunched up.
- Tear the remaining piece of pastry into long strips. Scrunch these up and use them to cover the exposed filling.
- Place the flan tin on the hot baking sheet and loosely cover with foil. Then bake in the oven for 25 minutes.
- Remove the foil and continue to bake for a further 3–5 minutes until the pastry is crisp and turning golden in colour.
- Remove from the oven and let rest for 10 minutes for the filling to set.
- Now carefully lift the pie from the tin but leave on the base. Let it cool for 2 minutes then gently slide off the base onto a serving plate.
- Serve cut into wedges along with a green salad.
- – Filo pastry dries out very quickly, so keep it covered until needed to be used.
- – As the pastry does not contain any fat it can be refrozen. Remove the packet from the freezer to thaw, keeping it covered. Then when the pastry is needed, unroll it and remove the 3 or 5 sheets, depending on the size of the sheets. Now carefully roll the remaining pastry back up, return it to its wrapping and place back in the freezer.
Updated: December 16, 2019