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
For that added special touch, this lovely creamy herb sauce of parsley, chives and tarragon covers these simply cooked poached salmon fillets.
Poached Salmon with a Herb Sauce
- Preparation time: 30 minutes
- Cooking time: 10 minutes
- 4 salmon fillets
- 1 lemon
- 1 bay leaf
- a few peppercorns
- 1 tbsp tarragon vinegar
- 3 eggs, large (U.K.)/extra large (N.A.), yolks only
- 170 g (6 oz) butter, cut into small cubes (¾ cup, or ½ stick)
- 1 tbsp chopped parsley
- 1 tbsp chopped chives
- salt and freshly milled black pepper
- baby potatoes and green beans
- You will also need a large shallow frying pan/skillet with lid
This is one dish where everything needs to be prepared before starting to cook.
First, have four plates warming in the oven.
Now, cut four slices from the lemon and then juice the remainder.
Lay the salmon fillets side by side in the shallow pan/skillet.
Add the lemon slices, bay leaf, and peppercorns.
Cover the salmon with cold water and add the lid.
Now bring the water to a boil and then remove the pan/skillet from the heat and leave for 5 minutes to finish cooking the salmon. Then, using a fish slice, lift the salmon from the pan/skillet and transfer to the warmed plates in the oven.
Meanwhile, add the lemon juice to a small pan along with the vinegar.
Bring to a boil and then let it bubble rapidly over a medium heat until it has reduced by half. It will reduce very quickly so you need to watch it. Immediately pour into a small bowl and leave to cool a little. (You need to pour it from the pan immediately to prevent the heat from the pan reducing the mixture further.)
Next bring a little water to a gentle simmer in another pan.
Whisk together the egg yolks in a bowl that will fit over the pan of simmering water and add the cooled vinegar and lemon juice.
Place the bowl over the pan and add the butter, one cube at a time, whisking until it has melted. Continue whisking until all the butter has been added and the sauce has thickened.
Once the sauce has thickened, remove the bowl immediately from the heat and stir in the herbs. Season.
Pour the sauce over each fillet and serve with the vegetables.
Updated: July 10, 2019
I love cooking steak in the summer and it is always good to have a selection of different sauces to choose from so the meal can be a little different each time.
This traditional French Béarnaise Sauce is so lovely and creamy and a perfect match with a simply cooked good steak.
- Preparation time: 20 minutes
- Standing time: 5 minutes
- Cooking time: About 10 minutes
- For the steaks
- 14 g (½ oz) butter (1 tbsp)
- 1 tbsp oil
- salt and freshly milled black pepper
- 4 x 170 g (6 oz) steaks (rib eye, sirloin or other good quality steak)
- For the Béarnaise Sauce
- 4 tbsp white wine vinegar
- 1 shallot, chopped
- 2 eggs, large (U.K.)/extra large (N.A.), yolks only
- 115 g (4 oz) butter, cut into small pieces (½ cup, or 1 stick)
- 2 tsp fresh tarragon, chopped
- Serving suggestion
- fries and peas
For the steaks
Season the steaks.
Now heat a large frying pan/skillet and add the butter and oil. When the butter has melted and is foaming, fry the steaks. As a guide, fry them over a medium heat for 2 minutes each side for medium rare, 3 minutes for medium, 5–6 minutes for well done. Or BBQ them.
Transfer to a warm plate, cover and let them rest for five minutes, turning halfway through.
For the Béarnaise Sauce
Put the vinegar and shallot in a small pan and bring to the boil. Lower the heat and simmer to reduce to about 1 tablespoon. This will only take a few minutes. Strain and leave to cool a little.
Now in a small bowl, whisk the egg yolks with some seasoning and then add the vinegar and 1 tablespoon of warm water.
While the steaks are resting, place the bowl with the egg mixture over a pan of just simmering water. Add the butter, a knob at a time, stirring until each knob has melted before adding the next.
Continue stirring until the sauce is shiny and thick. Once it has thickened, remove from the heat and stir in the chopped tarragon.
Spoon the sauce alongside the steaks.
Updated: September 12, 2018