I remember the first time I made Jamie Oliver’s Salmon Filo Pie. It was one of those days where I had no idea what I wanted to cook, but I was craving something rich, savory, and a little outside my comfort zone. After browsing through some recipes, I stumbled upon Jamie’s Salmon Filo Pie. It felt like the perfect balance-flaky filo, creamy salmon, and the simplicity of fresh ingredients. The process turned out to be more rewarding than I expected, and the pie itself was a hit with everyone at the table.
The great thing about this recipe is that it’s relatively easy to make, but it still feels like you’ve spent hours perfecting it. Whether you’re looking to impress guests or treat yourself to a comforting homemade dinner, this pie hits all the right notes. It’s a classic example of how simple ingredients can come together in a beautiful, tasty way.
Jamie Oliver’s Salmon Filo Pie Recipe
I can’t emphasize enough how well this recipe combines flavor with ease. Jamie Oliver has a knack for creating dishes that don’t overwhelm you with complexity but still taste like you’ve put in some serious effort. The salmon is tender and rich, and the filo gives it that lovely crunch, creating a perfect contrast.
The fresh herbs and lemon zest bring brightness to balance the richness of the salmon. But what truly stands out is the creamy, luscious sauce that ties everything together. The pie itself is light yet satisfying, making it perfect for both a weeknight dinner or a weekend gathering.
Ingredients Needed
Here’s what you’ll need to get started with Jamie Oliver’s Salmon Filo Pie:
- Fresh Salmon – About 500g of skinless, boneless salmon fillets. You can also use a mix of fresh and smoked salmon for extra flavor.
- Filo Pastry – You’ll need about 6-8 sheets. Filo crisps up beautifully and gives the pie that irresistible golden crunch.
- Butter – Unsalted butter (around 50g) to grease the pan and brush onto the filo.
- Spinach – A couple of handfuls of fresh spinach. It wilts down when cooked, giving the pie a beautiful green color.
- Crème Fraîche – 150g to create the creamy sauce. You can substitute with sour cream or cream cheese for a slightly different texture.
- Lemon – The zest of one lemon to add brightness to the salmon and cut through the richness.
- Garlic – A couple of cloves minced for depth of flavor.
- Fresh Dill – A few sprigs, finely chopped. Dill pairs perfectly with fish and adds that aromatic, herby note.
- Salt and Pepper – To taste, of course. These are essential for seasoning.
- Olive Oil – To lightly brush the filo sheets before baking. It gives that nice golden finish.
How To Make Jamie Oliver’s Salmon Filo Pie
Making this pie is surprisingly straightforward. I was a bit intimidated at first, thinking filo pastry would be difficult to handle. But once you get the hang of it, it’s a breeze. Here’s how I do it:
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Prepare The Filling
- Start by preheating your oven to 200°C (400°F).
- Chop the fresh salmon into bite-sized chunks. Season them with salt, pepper, and the zest of one lemon. Set aside.
- In a large pan, heat a little olive oil. Add minced garlic and let it sauté until fragrant (this only takes a minute or two).
- Throw in the spinach and let it wilt down. It’ll take about 3-4 minutes.
- Remove the pan from heat and stir in the crème fraîche, fresh dill, and some extra seasoning. Now fold in the salmon chunks. The residual heat will cook the salmon slightly. Set this aside to cool slightly.
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Prepare The Filo Pastry
- Brush a baking dish with some melted butter.
- Lay your first sheet of filo pastry in the dish, letting the edges hang over the sides. Brush it lightly with butter.
- Layer another sheet on top at a slight angle (so the edges overlap). Butter this sheet as well.
- Continue layering and buttering the filo sheets, creating a crisscross pattern. The more layers, the crunchier the pie will be.
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Assemble The Pie
- Once you’ve created a solid base with the filo, pour your salmon filling into the center.
- Fold the overhanging filo pastry over the filling. Don’t worry about it looking perfect; rustic is the way to go here.
- Add a few more sheets of filo on top if desired, brushing each with butter for extra crispiness.
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Bake
- Pop the pie into the oven for 25-30 minutes or until the pastry is golden and crispy. You’ll know it’s ready when it looks irresistible and crunchy.
Ingredient Science Spotlight
I’ve always found it fascinating how certain ingredients work together, both for flavor and texture. Here’s a quick breakdown of why this pie works so well:
- Salmon: The natural oils in the fish give the filling a rich, buttery texture. When baked, salmon also maintains its moisture, preventing the pie from becoming dry.
- Filo Pastry: Filo is incredibly thin, which is why it gets so crisp when baked. Each layer of butter helps create a crunchy, delicate texture that contrasts perfectly with the creamy filling.
- Crème Fraîche: The acidity and slight tanginess of crème fraîche balances out the richness of the salmon. It also adds that smooth, velvety texture that binds the filling together.
- Spinach: Spinach wilts and reduces in volume quickly, allowing it to be a perfect complement to the creamy filling without overwhelming it. It also adds an earthy flavor and some valuable nutrients.
Expert Tips
- Keep Filo Covered: Filo dries out quickly. Always cover the sheets with a damp towel while you work with them to prevent them from cracking.
- Season Gradually: Taste your filling before assembling the pie. Sometimes, a little extra lemon zest or dill can make all the difference.
- For Extra Crunch: If you want an even crispier finish, try spraying the top layer of filo with a bit of olive oil instead of brushing it on.
- Use Leftover Filling: If you have extra salmon filling, you can bake it in small ramekins for individual portions. It’s a great way to turn leftovers into something new.
Recipe Variations
This recipe is versatile, and you can play around with it depending on your taste preferences:
- Swap the Fish: If you’re not a fan of salmon, try making this pie with other fish like trout, cod, or even mackerel. You could also go for a mix of seafood, like shrimp and scallops.
- Vegetarian Option: Skip the fish entirely and use a blend of mushrooms, leeks, and a bit of goat cheese or ricotta for a veggie version of the pie.
- Add More Herbs: Fresh parsley, thyme, or tarragon can bring a different flavor profile. Experiment with what herbs you have on hand.
- Cheese It Up: For extra creaminess, fold in a handful of grated cheese, like Parmesan or Gruyère, into the filling mixture.
Final Words
This pie is the ultimate balance of comfort food and elegance. It’s light enough for a spring dinner yet hearty enough to satisfy on colder nights. If you’ve never worked with filo pastry before, this recipe is a perfect introduction. It’s forgiving, and the results are always impressive.
FAQs
Can I Use Other Fish Instead Of Salmon For This Filo Pie?
Yes, you can substitute salmon with other fish like trout or cod. Just make sure the fish is flaky and tender when cooked.
How Do I Keep The Filo Pastry Crispy?
Brush each layer of filo with butter or olive oil before baking to keep the pastry crisp and golden.
Can I Make The Salmon Filo Pie Ahead Of Time?
Yes, you can prepare the pie and refrigerate it before baking. Just pop it in the oven when you’re ready to serve.