I remember the first time I tried a salmon filo pie. It was at a small dinner party, and I was nervous about cooking for a crowd. The aroma of buttered filo crisping in the oven filled the kitchen. When I finally took a bite, the flaky pastry, creamy salmon filling, and subtle hints of herbs felt like a warm hug on a plate. That night, I realized cooking isn’t just about feeding people; it’s about creating moments you’ll remember.
This is why Jamie Oliver’s Salmon Filo Pie stands out. It’s comforting yet sophisticated, easy yet impressive, and packed with flavors that make everyone at the table smile.
Jamie Oliver’s Salmon Filo Pie Recipe
Jamie’s recipe is a masterclass in simplicity and elegance. It combines fresh salmon, soft vegetables, a creamy filling, and delicate filo pastry. The magic is in the layers: flaky pastry enclosing tender, flavorful salmon. It’s perfect for a family dinner or a special occasion.
Ingredients Needed
I still recall the first time I shopped for this recipe. I wandered the fish counter, staring at the fresh salmon like it was a treasure chest. Here’s everything you’ll need:
- Fresh salmon fillets – around 400g, skin removed
- Filo pastry sheets – usually 6-8, thawed if frozen
- Spinach – about 200g, washed and drained
- Leeks or spring onions – finely sliced
- Butter – for frying and brushing the pastry
- Double cream or crème fraîche – 100ml for a rich, creamy filling
- Egg – 1 beaten, for brushing the pastry
- Fresh dill or parsley – chopped for herbal aroma
- Lemon zest – for brightness
- Salt and pepper – to taste
Optional additions:
- Grated cheese for a golden top
- Mustard for a subtle tang in the filling
How To Make Jamie Oliver’s Salmon Filo Pie
I can’t forget the day I layered my first filo pie. The sheets felt fragile in my hands, but as soon as they went into the oven, everything clicked. Here’s the process in detail:
- Preheat the oven to 200°C (180°C fan).
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Prepare The Filling
- Sauté leeks in butter until soft.
- Add spinach and cook until wilted.
- Mix with cream, herbs, lemon zest, salt, and pepper.
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Add Salmon
- Cut into chunks and gently fold into the creamy mixture.
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Prepare The Pastry
- Lay a sheet of filo on a greased baking tray.
- Brush with melted butter.
- Repeat layering 3-4 sheets.
- Add the filling in the center of the pastry.
- Cover with more filo, brushing each sheet with butter.
- Brush the top with beaten egg for a golden finish.
- Bake for 25-30 minutes or until the pastry is crisp and golden.
Ingredient Science Spotlight
When I first learned why this pie tastes so perfect, it blew my mind:
- Salmon – rich in omega-3 fatty acids. Baking gently keeps it moist.
- Filo pastry – thin layers create crispiness through steam. Butter enhances browning via the Maillard reaction.
- Cream – adds moisture and richness, balancing the fish’s natural oils.
- Spinach – wilts quickly due to water content, adding body without sogginess.
- Egg glaze – proteins coagulate during baking, giving a shiny, golden crust.
Every ingredient plays a scientific role. Understanding this makes cooking feel less like guessing and more like controlled magic.
Expert Tips
I’ve learned a few tricks after many pies:
- Don’t overload the filling – too wet and the pastry will sog.
- Brush each filo sheet generously with butter – ensures crisp, golden layers.
- Rest the pie for 5-10 minutes after baking – filling firms slightly and slices hold better.
- Use a sharp knife for cutting – prevents tearing the delicate pastry.
Recipe Variations
I love experimenting with flavors, and this pie is versatile:
- Smoked salmon – gives a richer, smokier flavor.
- Vegetarian version – swap salmon for roasted mushrooms or butternut squash.
- Cheesy twist – add Parmesan or Gruyère into the filling for extra indulgence.
- Herb experimentation – tarragon, chives, or basil can replace dill for a new aroma.
Final Words
Every time I make this pie, I remember that first dinner party and the joy it brought. It’s more than a recipe; it’s a lesson in patience, layering flavors, and enjoying the process. Even small mistakes don’t matter-the pie always turns out comforting and impressive.
FAQs
Can I Use Frozen Salmon For The Pie?
Yes, you can. Just make sure to fully thaw the salmon before using it in the recipe.
How Can I Make The Filo Pastry Crispy?
Brush the filo with melted butter or olive oil before baking. It helps get that golden, crispy texture.
Can I Add Other Vegetables To The Filling?
Absolutely! You can add spinach, leeks, or even peas to enhance the flavor.