Salmon & Ginger Pie, with Lemon Thyme & Lime

This exceptional pie is highly recommended! The recipe uses salmon’s special flavour to the full.

Serves 4-6

You will need:

4 salmon fillets (The flat shape, not the chunky ones) weighing 800g/1¾ lb

3 tbsp walnut oil

1 tbsp lime juice

2 tsp chopped fresh lemon thyme

2 tbsp white wine

Salt and pepper

400g/14oz puff pastry

50g/2oz flaked almonds

3-4 pieces stem ginger in syrup, chopped.

  1. Place the four salmon fillets in a shallow dish. Mix the oil, lime juice, thyme, wine and pepper, and pour over the fish. Leave to marinate overnight in the refrigerator.
  2. Divide the pastry into two pieces, one slightly larger then the other, and roll out – the smaller piece should be large enough to take two of the salmon fillets and the second piece about 5cm/2in larger all round. Drain the fillets and discard the marinade.
  3. Pre-heat the oven to 190ºC/350ºF/gas 5. Place two of the fillets on the smaller piece of pastry, and season. Add the almonds and ginger and cover with the other two fillets.
  4. Season again, cover with the second piece of pastry and seal well. Brush with beaten egg and decorate with any leftover pastry. Bake for 40 minutes.

 

 

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