Recipes

Save With Jamie: Salmon Filo Pie

Pair leftover roast salmon with leeks and zucchini for pastry-encrusted perfection from Jamie Oliver.

Pair leftover roast salmon with leeks and zucchini for pastry-encrusted perfection from Jamie Oliver

(Credit: David Loftus)

"Brilliant as a lunch or light dinner, this filo pie looks and tastes fantastic — crisp on the outside, flaky and soft in the middle. As well as salmon, we’re also celebrating slow-cooked leeks and courgettes, which do amazing things when given time to get soft and sweet. They help stretch the salmon further and complement it perfectly." - Jamie Oliver

Salmon Filo Pie

By Jamie Oliver

Tip: Check that the salmon is scaled before you start cooking, so you can make use of the delicious skin.

Ingredients

  • 3 leeks
  • 2 large courgettes (zucchini)
  • Olive oil
  • 2 sprigs of fresh thyme
  • 200 g leftover cooked salmon
  • 100 g feta cheese
  • 1 lemon
  • 3 large eggs
  • 1 x 250 g pack pack of filo pastry
  • 15 g Parmesan cheese
  • 1 romaine lettuce
  • 1 cucumber
  • 3 tbsp extra virgin olive oil

Preparation

Trim and roughly chop the leeks and courgettes and place in a large pan on a low heat with a lug of olive oil and the thyme leaves. Cook gently for 30 minutes, or until soft and lightly golden, with the lid on for the first 15 minutes, stirring regularly. Once soft and sweet, season to perfection and leave aside to cool for 5 to 10 minutes.

Preheat the oven to 180°C/350°F/gas 4. Flake the salmon into the cooled mixture, crumble in the feta, grate over the zest from the lemon, crack in the eggs and stir well to combine. Layer the filo over the base of a lightly oiled ovenproof frying pan or dish (roughly 30 cm), overlapping the sheets and letting them hang over the edge of the pan as you layer — make sure you fully cover the base and allow enough overhang to fully cover the filling once folded in — brushing with olive oil as you go. Spoon in the salmon filling, then fold in the overhanging filo to form a lid. Brush the top with olive oil and finely grate over the Parmesan. Bake on the bottom shelf of the oven for 45 to 50 minutes, or until cooked through, golden and crisp.

Meanwhile, slice the lettuce and cucumber (I’m loving my crinkle cut knife — you should get one!). Mix the juice from the lemon, the extra virgin olive oil and a pinch of salt and pepper together, then drizzle over the salad veg. Transfer the filo pie to a board, cut into wedges, and serve.

Yield: Makes 6 servings


Save With Jamie by Jamie Oliver is published by HarperCollins © Jamie Oliver Enterprises Limited (2013). This recipe originally appeared on Save With Jamie - Series 1: © 2013 Jamie Oliver. Visit jamieoliver.com or follow him at @jamieoliver. Photography by David Loftus Copyright © 2013. 

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