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Prawn and salmon pie

Name: Prawn and salmon pie
Yield: Serves 4
Cuisine: British recipes
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

Published: 31 Aug 10
Updated: 26 May 25

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.

Easy
September 2010

Test kitchen approved

Serves 4
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

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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

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.
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.
Stir through a handful of chopped fresh parsley and 1 tbsp fresh breadcrumbs, then serve topped with a piece of crisp filo pastry.