Prawn and salmon pie

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 quick, healthier fish pie that’s 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
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

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.

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