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Scottish salmon pithivier

Scottish salmon pithivier


A British take on a French classic, this pie is deliciously summery

  • Feeds 4 Feeds 4
  • Ready in 1 hour 5 minutes

Each serving contains

  • Energy
    2429kj 582kcal
  • Fat
    High 54%
  • Saturates
    High 81%
  • Sugar
    Low 54%
  • Salt
    Med 54%

% of adult’s reference intake | Carbohydrates per serving : 40g


  • 1 tsp Co-op olive oil
  • 100g pack Co-op British asparagus tips
  • 220g Co-op Scottish salmon fillet, skinned and diced
  • 80g Co-op frozen peas, defrosted
  • 1 tbsp cream cheese
  • Zest of 1 lemon
  • 1 tsp Dijon mustard
  • 1 tbsp parsley, finely chopped
  • 1 tbsp plain flour
  • 375g ready rolled puff pastry
  • 1 Co-op British egg, beaten


  1. Heat the oil in a pan and fry the asparagus for 5 mins, stirring, until softened and lightly charred
  2. Put the salmon, peas, cream cheese, lemon zest, mustard and parsley in a bowl
  3. Season, then stir gently to combine
  4. Dust a clean worktop with flour and roll out the pastry large enough to cut out one 20cm circle and one 24cm circle
  5. Line a baking tray with greaseproof paper and place the smaller circle in the centre
  6. Arrange the asparagus over the pastry in a fan, leaving a 1cm outer border
  7. Spoon the salmon mixture on top then mould into a dome with your hands
  8. Wet the edge of the pastry with a little water then lift the larger pastry circle over the top, pressing down to seal
  9. Chill in the fridge for 1 hour
  10. Preheat the oven to 190℃/fan 170℃/Gas 5
  11. Brush the pastry with the egg, then use the tip of a sharp knife to make a hole in the centre
  12. Working your way round, score lines down to the start of the border
  13. Chill in the fridge for 15 mins more, then bake for 30-35 mins until golden

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