Prawn and salmon pie

Prawn and salmon pie

Salmon and prawns are cooked in a light crème fraîche sauce then topped with filo pastry to make a very quick fish pie – perfect for a weeknight.

Prawn and salmon pie

  • Serves icon Serves 4
  • Time icon Ready in 15 min

Salmon and prawns are cooked in a light crème fraîche sauce then topped with filo pastry to make a very quick fish pie – perfect for a weeknight.

Nutrition: per serving

Calories
438kcals
Fat
26.2g (16.1g saturated)
Protein
34.1g
Carbohydrates
14.9g (2.8g sugar)
Salt
2g

Ingredients

  • 4 large filo pastry sheets
  • Melted butter
  • 200ml crème fraîche
  • The zest and juice of 1 lemon
  • 1 deseeded finely chopped red chilli
  • 1 tsp Dijon mustard
  • 400g cooked peeled prawns
  • 120g smoked salmon trimmings
  • A handful of chopped fresh parsley
  • 1 tbsp fresh breadcrumbs
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Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. One by one, scrunch up 4 large filo pastry sheets, brush with melted butter and bake for 5 minutes until golden.
  2. Meanwhile, in a pan over a gentle heat, add 200ml crème fraîche, the zest and juice of 1 lemon, 1 deseeded finely chopped red chilli and 1 tsp Dijon mustard. Bring to a simmer, add 400g cooked peeled prawns and 120g smoked salmon trimmings, then heat for 2 minutes.
  3. Stir through a handful of chopped fresh parsley and 1 tbsp fresh breadcrumbs, then serve topped with a piece of crisp filo pastry.

Nutrition

Calories
438kcals
Fat
26.2g (16.1g saturated)
Protein
34.1g
Carbohydrates
14.9g (2.8g sugar)
Salt
2g

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