Salmon Filo Pie is a lovely dish that is superb for using left over salmon and vegetables. I use leeks and courgettes/zucchini for the mild onion and sweetness they bring to the dish. Combined with the soft salmon, cheese and crinkly filo pastry and you have a fancy looking, incredibly tasty main dish. This is ideal as a light lunch or dinner especially when the sun is out and the wine is flowing.
Salmon filo pie is an elegant dish that perfectly balances delicate flavours with a delightful mix of textures. This sophisticated meal is ideal for those looking to impress guests or simply indulge in a gourmet dinner at home. The combination of succulent salmon, fresh vegetables, and creamy cheeses encased in the crisp layers of filo pastry makes for a truly memorable culinary experience.
At the heart of this dish is the salmon, a fish renowned for its rich flavour and nutritional benefits. Salmon provides a luscious, buttery base that pairs beautifully with a range of ingredients. In this pie, the salmon is complemented by leeks and courgettes, which add a subtle sweetness and a touch of earthiness. The leeks, with their mild onion flavour, blend seamlessly with the more delicate courgettes, creating a harmonious vegetable medley that enhances the overall taste profile.
The creaminess in the filling comes from mascarpone cheese, a luxurious Italian cheese known for its smooth texture and slightly sweet flavour. This is further enriched by the addition of Parmesan, which brings a savoury depth and a hint of nuttiness. The cheeses meld together to create a velvety filling that contrasts beautifully with the crispness of the filo pastry.
Seasoning plays a crucial role in elevating this dish. A pinch of ground nutmeg adds a warm, slightly spicy note that complements the creaminess of the mascarpone. Fresh thyme introduces a fragrant, herbaceous element, tying all the flavours together with its subtle aroma. These seasonings are carefully balanced to enhance the natural flavours of the salmon and vegetables without overpowering them.
The use of filo pastry is what truly sets this pie apart. Unlike traditional pie crusts, filo pastry offers a light, flaky texture that adds a delightful crunch to each bite. The process of layering the pastry with melted butter or olive oil ensures a golden, crisp finish. The pastry encases the filling in a beautifully textured shell. This contrast between the crisp exterior and the creamy, savoury interior is what makes salmon filo pie so special.
In addition to its remarkable taste, salmon filo pie is also visually stunning. The golden filo parcels, with their intricate layers and inviting aroma, make for an impressive presentation. It can be served as a main course.
Salmon filo pie exemplifies the art of combining simple, high-quality ingredients to create a dish that is greater than the sum of its parts. The blend of succulent salmon, fresh vegetables, creamy cheeses, and aromatic spices, all wrapped in crisp filo pastry, results in a meal that is as pleasing to the palate as it is to the eye. This dish is a testament to the joys of home cooking and the endless possibilities of flavour and texture that can be achieved with a little creativity and care.
Salmon Filo Pie
A lovely crunchy top with a moist clean filling that you will adore.
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Servings: 6 People
Calories: 200kcal
Ingredients
- 250 g salmon leftovers
- 2 large courgettes
- 3 large leeks
- 3 large eggs free range
- 1 large lemon zest only
- 100 g mascarpone
- 15 g parmesan grated
- 3 sprigs thyme
- 7 sheets filo pastry
- 2 grates nutmeg
- olive oil
Instructions
- Peel away the outer skin of the leek and make 2 cuts dividing the leek into quarters but leaving in attached at the base. This make it far easier to wash the dirt out of the leek. When clean, pat dry and finely slice. Wipe the courgettes/zucchini and chop into slices.2 large courgettes, 3 large leeks
- Add a frying pan over a low heat and add about 1 tablespoon of olive oil. When hot add the thyme, chopped courgettes and leeks with a pinch of salt and pepper to the pan and cook very slowly for about 30 minutes or until they are lovely and golden and soft.olive oil, 3 sprigs thyme
- When the leeks/courgettes are cooked perfectly, taste again and season with salt and pepper if needed. Place the pan to one side for now to cool slightly.
- Pre heat the oven to 350F/180C/Gas Mark 4
- ~When the leeks etc have cooled nicely, break up the salmon into chunks and add to the pan along with the feta cheese and the zest of the lemon. Stir well.
- Add the nutmeg and eggs and stir to combine fully.3 large eggs, 2 grates nutmeg
- Place the baking dish (10 – 12 inch diameter) on a clean surface and very lightly oil the base and sides.
- Add the filo to the dish making sure that the sheets overlap each other and that there is an overhang on the outside. The overhang will be folded over the filling to create the top. Use olive oil as you go to keep in moist and stick together.7 sheets filo pastry
- Gently spoon the salmon/veg mixture into the dish creating lovely level filling.
- Fold the overhanging pieces of filo pastry over the filling to create a lid. I make sure the filo is not flat as it adds character.
- Lightly brush the top of the pie with olive oil (or egg) and then sprinkle over the grated parmesan.15 g parmesan
- Place the pie on a baking tray in the bottom of the oven for 45 minutes or until lovely golden with a crispy pastry.
- When cooked, remove from the oven and serve with a light salad.
Notes
I use parmesan and feta as they go well but cheddar works and so does a little stilton. However, mozzarella I found to be too gooey and the dish became a challenge and heavy.
Nutrition
Calories: 200kcal | Carbohydrates: 12g | Protein: 17g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 132mg | Sodium: 302mg | Potassium: 640mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1226IU | Vitamin C: 35mg | Calcium: 181mg | Iron: 2mg