Salmon and Watercress Filo Pie


Salmon and Watercress Filo Pie

Prep Time ~ 40 mins Cooking Time ~ 30 mins
Approx Cost ~ £10 Difficulty ~ Easy
Freeze ~No Serves ~ 4-6

Tip ~ When you unwrap your filo pastry, keep it covered with a damp tea towel to prevent it from drying out.


2 large salmon fillets, skinless

150ml / ¼ pint milk

1 tablespoon olive oil

1 onion, finely chopped

2 cloves garlic, chopped

20g pack dill, chopped

85g pack washed watercress, roughly chopped

1 egg, lightly beaten

200g pack filo pastry

Melted butter to glaze

You will need: a shallow, square non stick tin, about 30cm x 18cm / 12 x 7 inches.


  • Preheat oven to 190C / fan 180C / gas mark 5.
  • In a saucepan add the salmon and cover with milk and a pinch of black pepper.
  • Cook gently with a lid on for about 5 - 10 minutes until salmon is lightly poached.
  • Remove with a slotted spoon and set on one side.
  • In a frying pan, heat oil and add onion. Cook until softened, then add the garlic and cook for a few seconds
  • Stir though the dill and season with salt and pepper. Stir in watercress, then remove the pan from the heat and combine with the onion mixture and the egg.
  • Now flake the salmon, leave the pieces fairly chunky and stir into the watercress mixture.
  • Lay three sheets of filo pastry along the bottom of the tin, overlapping the edges, then lay another three the other way.
  • Now fill with the salmon mixture, then top with another six sheets of filo and tuck the edges down the side of the tin.
  • Using a sharp knife, score the top of the pie into six squares, then brush liberally with melted butter.
  • Put into the preheated oven and cook until golden, about 20 - 30 minutes. Serve hot or cold.