Lattice salmon & spinach pie

“This pie looked impressive without too much hassle!”

SERVES 4 FOR THE PASTRY

250g plain flour 120g butter, diced ½ tsp salt

1 lemon, zest only 1 tbsp chopped dill About 60ml water

FOR THE SALMON

100ml white wine 200ml fish stock or water 2 bay leaves

8 pepper corns 400g salmon fillets

FOR THE FILLING

150g soft cream cheese Juice of 1 lemon

60g baby spinach leaves Pinch of nutmeg

1 tbsp chopped chives ½ tsp paprika

Egg wash, to glaze Lemon slices, to serve RTÉ GUIDE

METHOD

1 To prepare the pastry, place the flour into a food processor, add the diced butter and salt and pulse until just textured. Add the lemon zest and dill. Pour in enough water and pulse to form a soft ball. Wrap and leave in the fridge for 30 minutes. 2

To poach the salmon, add the white wine, fish stock or water, bay leaves and peppercorns to a shallow large saucepan. Bring to the boil, turn down the heat and add the salmon fillets. Poach for about 10 to 12 minutes very gently until just cooked. Remove from the poaching liquid, but retain 4 tablespoons. Flake the fish and stir in the cream cheese, lemon juice, spinach leaves, nutmeg, chives and paprika. 3

To prepare the pie, you’ll need a 23cm round pie dish or a 15cm x 25cm pie dish, brushed with melted butter. Preheat the oven to 190°C/fan 170°C/gas 5. 4

Begin by rolling out the pastry onto a floured surface until 3mm thick. Line the pie dish and trim away the excess pastry. Gather this together, roll out and cut strips 2cm wide for the lattice. Spoon the filling into the pie case. 5

Brush egg wash around the outside of the pie case. Place the strips of pastry over the pie to form a lattice effect. Brush with egg wash and bake for about 25 to 30 minutes until the pastry is cooked. Leave to rest for 5 minutes before serving with lemon slices.