Wild salmon and summer veg pie

Serves Serves 6




  • For the pastry
  • 375g plain flour
  • 188g butter, softened
  • 113g Parmesan cheese, finely grated
  • 1½ egg yolks
  • 1 egg, beaten
  • 1 tbsp milk
  • A4-size (20cm) rectangular loose-bottomed fluted tart tin

For the filling

  • 3tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 sticks celery, finely chopped
  • 1 small leek, finely chopped
  • 2 medium carrots, coarsely chopped
  • 284ml carton double cream
  • 1tbsp cornflour
  • 3tbsp milk
  • 3tbsp cooked peas
  • 500g wild salmon fillet, skinned and cut into bite-sized chunks large handful baby spinach leaves
  • 2 ripe tomatoes, seeds removed and chopped
  • handful of chives, finely chopped
  • 1tsp chopped tarragon
  • 1tbsp chopped chervil


Preheat the oven to 180°C/350°F/ Gas 4. For the pastry, rub the flour and butter together until the mixture resembles fine breadcrumbs. Add a large pinch of sea salt and all but a tbsp of the Parmesan, then add the egg yolk and enough icecold water to bring the mixture together to form a soft dough. Wrap in cling film. Leave to rest in a cool place.

Meanwhile, heat the oil in a large frying pan over a low heat and add the onion, celery and leek. Cook for 5 minutes until softened. Add the carrot and cook for a further 5 minutes, until it starts to soften. Pour in the cream. Mix the cornflour with the milk and add this to the pan, stirring all the time. Raise the heat a little and cook for 3-4 minutes, until the mixture is thickened and the floury flavour has gone. Stir in the peas, salmon chunks and spinach. Add the chopped tomato and the herbs. Season to taste.

Divide the pastry in half and roll out one half to line the base of the tin. Roll out the other half and cut into strips about 1cm wide.

Spoon the filling into the tart tin and use the pastry strips to form a lattice pattern on top of the tart, re-rolling as necessary. Mix together the egg and milk and brush over the pastry strips. Scatter over the remaining Parmesan and bake for 25-30 minutes, until the pastry is golden and crisp. Serve warm or cold.



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