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.
plain or Organic salmon portions
frozen puff pastry, thawed (but keep cool)
fresh tomatoes, ideally a colourful selection such as mixed cherry
fresh dill, finely chopped
mixed salad leaves, e.g. rocket, baby leaf or spinach mix
mixed with a little milk to make an egg wash
freshly ground black pepper and sea salt
just a little, for drizzling
Pre-heat the oven to 200°C or Gas Mark 6.
Roll out the pastry to make a large sheet, placing it in the middle of a non-stick baking tray.
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.
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.
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,
Brush with the remaining egg wash and bake for 30 minutes, or until golden brown.
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.
Serve the pie hot with the salad on the side. A baked potato is good with this too if you’re particularly hungry!
“This is lovely quick way to make a salmon pie - and packed with a very healthy filling!”
With thanks to Woolworths S.A. for the recipe inspiration.