Baked Salmon & Tomato Pie with salad

All-butter puff pastry is perfect for this recipe but you can use shortcrust if you prefer, whatever you have in the freezer!

This makes a lovely large fish pie that’s perfect for family mid-week meals.

Ingredients

• 4 BigFish

  plain or Organic salmon portions

• 500g

  frozen puff pastry, thawed (but keep cool)

• 400g

  fresh tomatoes, ideally a colourful selection such as mixed cherry

• 1 tsp

  capers

• 30g

  fresh dill, finely chopped

• 1 bag

  mixed salad leaves, e.g. rocket, baby leaf or spinach mix

• 1 egg

  mixed with a little milk to make an egg wash

• Seasoning

  freshly ground black pepper and sea salt

• Olive oil

  just a little, for drizzling

Method

• 1.

  Pre-heat the oven to 200°C or Gas Mark 6.

• 2.

  Roll out the pastry to make a large sheet, placing it in the middle of a non-stick baking tray.

• 3.

  Heat a dry frying pan and then lightly fry the salmon portions, skin side down, just for around a minute so that the skin cooks and you can easily remove it. You don’t need to cook the fillets through at this stage.

• 4.

  Now take the slightly-defrosted fillets and place them in the middle of the pastry. Top with half your tomatoes, half the dill and all the capers. Season.

• 5.

  Fold one side of the pastry over the fish and tomatoes, lightly brush with egg wash and then fold over the remaining sides to make a parcel,

• 6.

  Brush with the remaining egg wash and bake for 30 minutes, or until golden brown.

• 7.

  Toss the remaining tomatoes and dill in a bowl with some green leaves to make a salad and add any juices left in the pan when the pie comes out of the oven. Drizzle with a little olive oil, season and toss again.

• 8.

  Serve the pie hot with the salad on the side. A baked potato is good with this too if you’re particularly hungry!