Spinach and salmon pie

    1 hour

    This salmon recipe is so simple yet so elegant and delicious - perfect for any night of the week. You can use a ready-made shortcrust pastry for this easy recipe, either shortcrust or puff pastry. You can also use frozen spinach.

    30 people made this

    Serves: 6 

    • For the shortcrust pastry
    • 250g plain flour
    • 125g butter, cubed
    • A pinch of salt
    • 1 tablespoon water
    • For the filling
    • 200g fresh spinach
    • 150g salmon fillet
    • salt and pepper to taste
    • 500ml creme fraiche
    • 50g Comte cheese, grated
    • 2 eggs

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Pour the flour into a large bowl, then add butter, salt and water. Rub ingredients together with your fingers till you have coarse crumbs. Combine and roll into a ball and set aside.
    2. Cook spinach and drain well (press through a sieve if necessary). Cook the salmon with a teaspoon of butter over medium heat for 10 minutes in a frying pan. Preheat oven to 200 C / Gas 6.
    3. Beat the eggs, add the creme fraiche and mix thoroughly. Grate the Comte and add to the mixture. Crumble the salmon into small pieces and chop the spinach. Set aside.
    4. Roll out the pastry with a rolling pin on a floured surface and use it to line a buttered pie dish. Pour the salmon mixture into the dish. Bake in the oven for 25 minutes.

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    Reviews in English (1)


    I loved how simple the recipe was! I used frozen spinach instead of fresh and made the base from scratch. The end result has not only been beautiful to look at but very delicious too <3  -  07 Jul 2013