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Serves 6 to 8


2 lbs. precooked fresh Atlantic salmon fillets, skinned, deboned, and broken into chunks
1 oz. salted butter
1 lb. frozen spinach, thawed and coarsely chopped
3 tbsp. fresh cilantro, finely chopped
3 tbsp. fresh tarragon, finely chopped
1 elephant garlic clove, finely crushed
12 oz. Feta cheese, drained
1 large egg, beaten
2 oz. mild cheddar cheese, grated seasoning
13 oz. puff pastry
1/2 tsp. semolina
4 small eggs, hard boiled
1 tbsp. whole milk


Preheat oven to 400 F (200 C). Melt butter. Add spinach, cilantro, tarragon, and garlic. Cook for 10 minutes until liquid is gone. Cool and set aside.

Using a food processor, combine Feta cheese, egg, cheddar cheese, and seasoning. Using 2/3 of the pastry, line the base and sides of a medium deep 8-inch round springform pan. Brush the rim with water and sprinkle semolina over base.

Using a bowl, beat spinach/herb mixture and Feta mixture. Mix well. Gently fold in salmon chunks. Using half the salmon mixture, spoon into pastry case. Put hard-boiled eggs on top of mixture with even spaces in between. Add remaining salmon mixture.

Using remaining pastry, roll out a lid. Put pastry lid on top of case. Seal edges by making a pinching pattern along the rim. Poke pastry lid with a fork. Brush lid with milk. Bake for 45 minutes or until golden brown. Cool in pan and store in fridge, wrapped in foil. Serve cold as picnic, barbecue, or garden party fare; great as a snack or in a bagged lunch and also great as a late evening nibble with pickled onions.