Olive Magazine
Salmon and chard pie

Salmon and chard pie

Published: February 12, 2020 at 3:20 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Try our delicious crispy salmon pie for a casual midweek meal. Buttery swiss chard (stems and all), fresh salmon chunks and plenty of crème fraîche makes for a perfect filo pastry pie filling

Nutrition:
NutrientUnit
kcal649
fat44g
saturates20.9g
carbs29.6g
sugars2.2g
fibre1.6g
protein32.8g
salt1.4g
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Make this salmon and chard pie, then check out our smoked salmon and broccoli quiche, quiche lorraine, crustless quiche and more of our best quiche recipes.

Ingredients

  • 75g butter
  • 400g, stems and leaves separated and chopped Swiss chard
  • 1 clove, crushed garlic
  • 8 tbsp crème fraîche
  • 500g, cut into 3cm pieces skinless salmon fillet
  • 4 sheets filo pastry

Method

  • STEP 1

    Heat a knob of the butter in a frying pan then add the chard stems and season. Cook gently for 8-10 minutes or until the stems are tender. Add the leaves and garlic, and cook until the leaves are wilted and tender. Stir in the crème fraîche and salmon chunks, and cool.

  • STEP 2

    Heat the oven to 200C/fan 180C/gas 6. Melt the rest of the butter in a small pan.

  • STEP 3

    Brush the melted butter on three sheets of filo and use to line a 20cm springform cake tin, overlapping to fit. Tip the salmon filling into the middle and spread out until even. Fold over the filo then butter the last sheet of filo and scrunch up over the top. Bake for 20-25 minutes or until deep golden and crisp. Cut into wedges to serve.

Make an easy-peasy pie tonight

OLI-Christmas2019-Everyday_LeftoverRoastChickenPie_00932

We've also got plenty more salmon recipes...

Cajun Salmon Recipe with Rosemary Sweet Potato Wedges
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