Salmon pie

Salmon pie

This is a traditional Russian dish, made with salmon, hard-boiled eggs, mushrooms and herbs in puff pastry.

By , 21 September 2015
Salmon pie
  • Ready in: 95 mins
  • Serves: 8
  • Price: £1.49 per serving
Nutritional Info
Each 214g serving contains
  • Fat high
    28.2g
    40%
  • Saturates high
    11.5g
    58%
  • Sugars low
    1.3g
    1%
  • Salt med
    1.4g
    23%
  • Energy 1947KJ 465KCAL
    22%
of your reference intake.
Typical energy values per 100g: 910kJ/217kcal.
Ingredients
  • 25g butter, plus extra for greasing
  • 2 x 240g packs Asda Extra Special Lightly Smoked Scottish Salmon Fillets
  • 1/2 bunch spring onions, trimmed and sliced
  • 150g button mushrooms, sliced
  • 180g pack baby leaf spinach
  • 50g basmati rice
  • 3 large free-range eggs
  • 1/2 lemon, finely grated zest, plus 2 tsp juice
  • 1 tbsp fresh dill or parsley, chopped
  • 500g pack ready-to-roll puff pastry
  • Flour, for rolling out
Method
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Lightly grease a large piece of foil. Put the salmon on the foil and fold up into a parcel with tightly sealed edges, leaving enough room for the air to circulate. Put on a baking tray and bake for 12 minutes. Leave to cool, then break the salmon into large flakes and put in a bowl.

  • Melt half the butter in a large, non-stick frying pan and cook the spring onions and mushrooms over a medium heat until soft. Add to the salmon in the bowl.

  • Heat the rest of the butter in the pan, add the spinach and cook, stirring gently, until wilted. Meanwhile, boil the rice for 10-12 minutes until tender, drain and rinse under cold running water. Add the rice and spinach to the salmon.

  • Heat a small pan of water until simmering. Gently lower in two of the eggs, return to a simmer and cook for 9 minutes. Drain immediately and stand the pan under cold running water until the eggs are cold. Drain, shell and roughly chop.

  • Add the eggs to the salmon with the lemon zest and juice, and dill or parsley. Season and mix together gently.

  • Roll out the pastry and cut into two rectangles - one 20cm x 28cm, the other 31cm x 24cm. Put the smaller piece on a baking tray. Pile the salmon mixture in the middle and use your hands to form a loaf shape, leaving a gap of at least 2cm round the edge.

  • Lightly beat the other egg and use to brush the edges of the pastry base. Put the larger piece of pastry on top, pressing the edges together firmly. Flute the edges by pinching the two crusts with your finger and thumb. Brush the pastry with egg and make four cuts in the top, to allow the steam to escape. Bake for 35-40 minutes until golden.