By Andy Smith
Salmon and spinach pie
7 steps
Cook:1h
As much as I love a fish pie, they can be quite a task to put together. This one is straightforward, with a pleasing crispness to the crust to contrast the soft and creamy filling. When cooking the leeks, I like to soften them over a low heat, with a piece of greaseproof paper on top and a lid. The result is leeks that steam in their own sweet juices, without browning.
Updated at: Tue, 08 Oct 2024 11:37:36 GMT
Nutrition balance score
Good
Glycemic Index
38
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories740 kcal (37%)
Total Fat56.5 g (81%)
Carbs28.6 g (11%)
Sugars7.1 g (8%)
Protein30.7 g (61%)
Sodium256 mg (13%)
Fiber6.7 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Set the oven at 200C/gas mark 6. Line a baking dish or roasting tin with foil, place the salmon pieces on top, season lightly, trickle with a little olive oil, then bake for 15-20 minutes until lightly cooked.
Step 2
Trim the leek, discarding the root and top of the leaves. Cut into 1cm thick pieces, then wash thoroughly in cold water and shake dry.
Step 3
Melt the butter in a deep saucepan, add the leek, cover with a circle of greaseproof paper, cover with a lid, then cook over a low to moderate heat until they are soft but not browned.
Step 4
Add the peas to the leeks and cook for 2 minutes, then stir in the crème fraîche and season with salt and black pepper. Stir in the herbs and lemon zest.
Step 5
Wash the spinach and place it, still wet, in a medium-sized pan over a high heat, cover with a lid and steam for a couple of minutes. Turn the leaves over, cover and steam again for a minute or two until the leaves have relaxed. Remove from the heat, drain, then squeeze almost dry and roughly chop. Stir into the leeks and peas.
Step 6
Break the salmon into large, juicy flakes and add to the leeks. Stir without crushing the fish.
Step 7
Place a piece of filo pastry on the base of a rectangular metal baking dish, about 30cm x 20cm, then brush with melted butter, lay a second on top, then brush with more butter. Transfer the salmon filling on top of the pastry, then 2 more pieces of pastry and melted butter. Bake for 20-25 minutes until golden.
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