This fish pie recipe is perfect for a no-fuss family dinner.


  • 25g butter

  • 250g spinach leaves

  • 2 x 375g packets all-butter puff pastry

  • plain flour, for dusting

  • 1 whole salmon (approximately 3kg/6lb 12oz), skin scaled and removed, gutted, pin boned and filleted, and cut in half (alternatively use ready prepared sides of salmon)

  • 3 free-range egg yolks, beaten

  • sea salt and freshly ground black pepper

  • For Parsley Sauce

  • 25g butter

  • 15g flour

  • 300ml milk

  • Parsley

  • 1 tbsp grainy Dijon mustard

  • Squeeze of lemon juice

  • To serve:

  • 1kg/2lb 4oz cooked, buttered new potatoes


  • 1.

    Pre heat the oven to 200?/400?/Gas Mark 6.

  • 2.

    Heat the frying pan on a medium, add the butter and then wilt the spinach leaves and season, to taste, with salt and freshly ground black pepper. Chill in the fridge.

  • 3.

    Roll out both pieces of pastry onto a lightly floured work surface to create two rectangles about 5cm/2in longer and wider than the salmon fillets.

  • 4.

    Place one sheet of pastry onto a large flat baking tray and lay one salmon fillet on top, flesh side up. Season well with salt and freshly ground black pepper.

  • 5.

    Top the salmon fillet with the spinach, then lay the second salmon fillet on top of that, flesh side down, pressing down gently.

  • 6.

    Brush the edges of the pastry with some of the beaten egg yolk. Carefully roll the second sheet of pastry onto the coulibiac using a rolling pin to transfer it. Press the edges of each sheet of pastry together to seal and crimp at the edges. Trim the extra.

  • 7.

    Brush the surface of the pastry parcel all over with the remaining beaten egg yolk. Using a parisienne scoop to make scales, snip the top of the pastry at intervals to make marks resembling fish scales.

  • 8.

    Bake the salmon coulibiac for 25 minutes, then reduce the oven temperature to 200C/180C Fan/Gas 6 and bake for another 12-15 minutes, or until the salmon fillets are just cooked through and the pastry is risen and golden-brown.

  • 9.

    Remove the salmon coulibiac from the oven and transfer it to a serving platter. Set aside to rest for 10 minutes, then carve into slices at the table.

  • 10.

    To make the parsley sauce, melt the butter until foaming, whisk in the flour and gradually add the milk. Season and then stir in the parsley and mustard at the last minute.

  • 11.

    Serve with buttered new potatoes and the parsley sauce.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 830kj
  • Fat Total 50g
  • Saturated Fat 15g
  • Protein 23g
  • Carbohydrate 72g
  • Sugar 3g
  • Sodium 832mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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