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Salmon and spinach pie

Fish pie is a sure winner with guests and this tasty offering is no exception with layers of fresh salmon, wilted spinach scented with nutmeg.


  • 500g puff pastry

  • 1 kg salmon, skinned

  • 2 egg yolks

  • 1 egg white

  • 250ml double cream

  • 80g butter

  • 400g spinach

  • Nutmeg, grated

  • Salt and pepper

  • Shop bought pancakes


  • 1.

    Preheat oven to 150° C.

  • 2.

    Cut two thirds of the salmon into thin pieces and set aside.

  • 3.

    Purée the remainder in a food processor.

  • 4.

    Add the yolks and 70g butter and process again and with the motor running add the egg white and then gradually add the cream.

  • 5.

    Stir in the grated nutmeg, salt and pepper and put the bowl of the processor in the fridge while you prepare the spinach.

  • 6.

    Remove the tough stalks and plunge into boiling water until wilted, approximately 30 seconds. Remove from the heat and drain.

  • 7.

    Roll out the pastry into 2 circles one larger than the other. Take a 20cm cake tin approximately 10cm high, flour this well and place the larger pastry circle into it with a little pastry overlapping the sides of the tin.

  • 8.

    Put a pancake on the pastry base, spread one quarter of the salmon mixture on the pancake then a half of the salmon pieces and another layer of salmon mixture. 

  • 9.

    Arrange a thin layer of spinach on top, then cover with another layer of the mixture, the salmon pieces and a final layer of mousse. Place a second pancake on top. Brush the edges of the pasty with beaten egg and place the second circle of pastry on top.

  • 10.

    Place onto a baking tray, remove the tin and brush with the egg. Bake for approximately 50 minutes.

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