This is perfect to serve for a summer buffet, for a Sunday lunch or for a stylish dinner party. It is full of flavour, easy to prepare ahead, and easy to serve. Just add new potatoes and a side salad. 


  • For the roasted vegetables

  • 3 red peppers

  • 2 red onions

  • 3 courgettes

  • 3 tbsp olive oil

  • For the salmon

  • 2x320g packs ready rolled puff pastry

  • 1kg/2.2lb side of salmon, cut from the centre

  • 3 tbsp red sundried tomato pesto

  • 1 egg beaten

  • For the sauce

  • 600ml /1pt pouring double cream

  • Juice 1 lemon

  • 4 tbsp red sundried tomato pesto

  • 4 tbsp chopped fresh basil

  • Note

  • You will need a large baking tray


  • 1.

    Pre heat the oven to 220C/200C Fan/Gas 7.

  • 2.

    Cut the red peppers in half, discarding the core and seeds, and place in a large roasting tin. Peel and cut the onions into 8 wedges, and cut the courgettes into 1 cm thick slices lengthwise. Add the onion and courgette to the roasting tin with the olive oil and roast for 20-25 mins until the vegetables are charred and tender. Allow to cool, then peel away, and discard the skin from the red peppers and cut into bite sized pieces

  • 3.

    Pre heat a large baking tray in the oven.

  • 4.

    Unroll one pack of pastry and roll a little longer until it is about 2cm larger all around than the piece of fish.(check that it will fit on the baking tray, you may have to place it diagonally) Place the pastry on top of a sheet of baking parchment so that you can easily slide the pie onto the baking tray. Place the salmon on the centre of the pastry and spread with the pesto, top with the courgettes and onion and lay the red pepper on top. Brush the edge of the pastry with beaten egg.

  • 5.

    Roll out the pack of the pastry to a rectangle slightly larger than the first one so that it drapes over the fish and filling. Carefully lift it over the salmon, trim off any excess and press the edges well to seal. Re roll the pastry trimmings thinly and cut out pastry decorations if liked. We cut out little fishes for this pie. Brush the pastry with beaten egg.

  • 6.

    Carefully slide the pie onto the pre heated baking tray on the non stick baking paper, and bake for 35-40 mins until golden brown, both on top and underneath. Allow to rest for 10 mins while making the sauce. 

  • 7.

    To make the sauce, gently heat the cream, and stir in the lemon juice and pesto. Remove from the heat then stir in the basil just before serving.

  • 8.

    Serve the salmon cut into slices, with the sauce.

  • Note:

  • 1.

    Make the pie but do not bake, and keep in the fridge for up to 1 day. Cook on a pre heated tray. 

  • 2.

    Freeze the uncooked pie for up to 1 month, wrapped in foil, then put in a plastic bag and sealed. Thaw for about 12 hours in the fridge.

  • 3.

    Try to buy a wide piece of fish rather than a long thin fillet, as it will fit in the oven better! It is essential to heat a baking tray in the oven as this instantly starts to cook the pastry preventing a soggy bottom! Use green basil pesto if you prefer.

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