About this recipe: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.
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
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Method Prep:20min › Cook:40min › Ready in:1hr
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.
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.
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.
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.