Salmon and chard pie

Salmon and chard pie

  • serves 4
  • Easy

Buttery swiss chard (stems and all), fresh salmon chunks and plenty of crème fraîche makes for a perfect midweek filo pastry pie filling

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Ingredients

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

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 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

Nutritional Information

  • Kcals 649
  • Fat 44g
  • Saturates 20.9g
  • Carbs 29.6g
  • Sugars 2.2g
  • Fibre 1.6g
  • Protein 32.8g
  • Salt 1.4g
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