Smoked Paprika and Dill Salmon Pie
Ingredients
- 480g wild salmon fillets (approx)
- 125g cooked prawns (optional)
- 2-3 tbsp oil
- 5 cloves garlic, chopped
- 1 large onion diced
- 1 tsp salt
- 1 heaped tsp smoked paprika
- 1 tsp coriander powder
- 1/2 tsp ground black pepper
- small bowl of frozen veg (e.g., green beans, broccoli, peas)
- 250g baby plum/cherry tomatoes, halved
- 165g Philadelphia soft cheese (or supermarket own brand)
- 2 tbsp double cream
- 2 tbsp chopped dill
- 1 sheet ready rolled puff pastry
- eggwash or mayonnaise for brushing
Preparation
In a wide skillet, add oil; once hot, add chopped garlic, onion, and salt, and cook for 2 minutes. Next, add the ground spices and fry for 2 minutes.
Add the salmon fillets, prawns, and frozen vegetables; cook covered until salmon is fully cooked, then break up the fillets using a wooden spoon.
Next, add the halved baby tomatoes, Philadelphia cheese, and double cream; gently simmer until the cheese and cream combine to form a silky sauce, keeping the tomatoes intact. Lastly, add chopped dill and remove from heat.
Place the rolled puff pastry over the top of the pan (ensure it's oven-proof or transfer the filling to an ovenproof dish). Trim the excess and use it to decorate the pie. Brush with eggwash or mayonnaise and bake in a preheated oven at 220°C (200°C fan/gas mark 7) for 25-30 minutes or until golden brown.
Serve with your favourite sides, such as mash and steamed veggies. Enjoy!
Tips
You can stir cooked spaghetti into the filling for a pasta variation.
