I’ve always loved cooking as a way to unwind. It’s like a little escape, turning a simple day into something special. One of my go-to meals when I want something comforting but fresh is Jamie Oliver’s Salmon Filo Pie. The crispy filo pastry, creamy filling, and tender salmon come together in a perfect harmony that never fails to impress. It’s one of those dishes that feels sophisticated but isn’t too hard to make, which is why it has become a favorite in my kitchen. I remember the first time I made it – the delicate layers of filo, the rich flavors, and the beautiful golden finish were just stunning. It’s a dish that always feels like a celebration, no matter the occasion.
Jamie Oliver’s Salmon Filo Pie Recipe
Jamie Oliver’s take on the salmon filo pie is a delicious twist on a classic. His version is all about making fresh ingredients shine and using simple techniques that elevate the dish without complicating it. The pie itself is layered with crisp filo pastry, filled with flaky salmon, fresh herbs, and a creamy sauce that ties it all together. The flavors are vibrant but comforting. What I love about this recipe is how you can take it from a casual meal to something that could easily serve at a dinner party. You don’t need to be a culinary expert to make it, but the result will make you feel like one.
Ingredients Needed
When I first started making this pie, I was surprised by how few ingredients it actually needed. Here’s what you’ll need to bring it to life:
- Salmon Fillets – Fresh or frozen, skinless and boneless. The salmon is the star here, so choose good-quality fish.
- Filo Pastry – The magic behind the crispy, flaky exterior. Make sure it’s thawed if using frozen sheets.
- Butter – For brushing the filo. It adds that golden richness and the essential crispiness.
- Cream Cheese – This creates the creamy base for the filling and adds a nice richness.
- Fresh Dill – A key herb for that fresh, bright flavor. It’s a perfect pairing with salmon.
- Lemon Zest – For a zesty, fresh note that cuts through the richness of the salmon and the cream cheese.
- Spinach – For a veggie boost and a subtle earthiness that balances the flavors.
- Onion – Adds a bit of sweetness when cooked down, giving the filling depth.
- Salt and Pepper – For seasoning to taste.
I’ve found that keeping these ingredients on hand helps me make this dish even on a busy weeknight.
How To Make Jamie Oliver’s Salmon Filo Pie
Making this pie is straightforward but requires some patience with the filo pastry. The first time I tried it, I was worried I would mess up the filo – it can be delicate and easy to tear. But once I got the hang of it, the process became smooth. Here’s a step-by-step:
- Preheat the Oven – Preheat your oven to around 180°C (350°F). This ensures it’s hot enough to get that crispy golden crust.
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Prepare the Filling –
- Start by cooking the spinach and onion in a bit of olive oil.
- Once the onion softens, add the cream cheese, dill, lemon zest, and a bit of salt and pepper. Stir until the mixture is smooth and creamy.
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Prepare the Salmon –
- Cut the salmon into bite-sized pieces and fold it into the creamy mixture gently, making sure it stays tender.
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Layer the Filo –
- Brush a baking dish with butter, then layer the filo pastry sheets on top. Make sure to crinkle and overlap the sheets for texture and structure.
- Add a few more sheets, brushing each layer with butter, until you have a sturdy base.
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Add the Filling –
- Spoon the creamy salmon mixture into the center of the filo base, spreading it out evenly.
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Top with More Filo –
- Fold the overhanging filo sheets over the filling and add more filo on top.
- Bake – Pop the pie in the oven for about 30 minutes or until the pastry is golden and crisp.
Ingredient Science Spotlight
Cooking is science in the kitchen. One element of this recipe that I find fascinating is how the filo pastry behaves. Filo is so thin that, once it’s brushed with butter and layered, it creates these pockets of air when baked. This is what makes the pastry so crisp and flaky, a result of the butter’s fat content and how it interacts with the starch in the dough.
The cream cheese also plays an important role. It’s not just for richness; it helps bind the filling together. The creaminess coats the salmon and spinach, preventing them from drying out while baking. Plus, it adds a tangy contrast to the rich, buttery filo. The fresh dill is not only flavorful, but it also has enzymes that help tenderize the fish, enhancing the overall texture of the salmon.
Expert Tips
I’ve learned a few tricks from making this pie multiple times:
- Keep filo covered: Filo dries out fast, so make sure to keep the unused sheets covered with a damp cloth.
- Don’t overstuff: You want enough filling to make each bite flavorful, but not so much that the pastry breaks or becomes soggy.
- Pre-cook the spinach: Spinach can release a lot of moisture when it cooks. Make sure to sauté it first and let it cool to reduce moisture in the pie.
- Add cheese: If you want an extra creamy texture, add some ricotta or even a bit of Parmesan to the filling. It makes a difference in flavor and mouthfeel.
Recipe Variations
One of the best parts about this recipe is how versatile it is. Over time, I’ve played with the ingredients and methods to make it my own. Here are some variations you might like:
- Swap salmon for trout – If you’re craving something a little different but similar, trout works really well with this pie. It has a delicate flavor and flaky texture.
- Add a hard-boiled egg – For extra richness, chop up a hard-boiled egg and fold it into the filling.
- Go dairy-free – You can use dairy-free cream cheese and butter to make this pie suitable for dairy-free diets. Just make sure the filo is also dairy-free.
- Spice it up – Try adding a bit of chili or red pepper flakes to the filling for some heat.
Final Words
Making Jamie Oliver’s Salmon Filo Pie is like making a little piece of comfort food magic. I love how it feels like a special treat, yet it’s easy enough for a weeknight. The combination of crispy pastry, creamy filling, and tender salmon is hard to beat. Plus, it’s flexible. You can adapt it to what you have on hand or what suits your tastes. Over the years, this pie has become my go-to for impressing guests, or just treating myself on a quiet evening.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Salmon Filo Pie?
You’ll need salmon fillets, filo pastry, spinach, cream cheese, mustard, and a few herbs like dill or parsley.
How Long Does It Take To Make Jamie Oliver’s Salmon Filo Pie?
It should take about 40-50 minutes, including prep time and baking.
Can I Make Jamie Oliver’s Salmon Filo Pie In Advance?
Yes, you can prepare it the day before and store it in the fridge. Just bake it fresh when ready to serve.