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Filo Pastry Salmon Pie

Hmm . . . delicate, crispy filo pastry encasing a filling of salmon, prawns, and herbed cheese — why, yes please!!! ‘Nuff said.

Filo Pastry Salmon Pie

1 lb. 2 oz. salmon fillets
5 oz. tiger prawns
8 oz. tub crème fraîche
5 oz. soft, herbed cheese, such as Boursin
2 eggs
6-8 sheets filo pastry
2 oz. butter, melted

Heat the oven to 425°F. Lightly poach the salmon and prawns for 2-3 minutes in salted, simmering water. Remove and drain. Beat together the crème fraîche, cheese, and eggs with some salt and pepper, until smooth.

On a work surface, lay out one sheet of filo pastry and brush with butter. Lay in a 4×14-inch tart pan. Repeat with three more layers, allowing the edges to hang over the sides. Cut the salmon and prawns into 1 inch pieces and lay in the pastry, then pour the cream mixture over. Fold the overhanging pastry into the center to cover the filling. Brush butter over a few more pastry sheets then tear in shreds and arrange on the top of the pie.

Place the tart on a baking sheet and bake for 25-30 minutes. Remove and leave to cool in the pan for 10-15 minutes to allow the filling to set. Remove from the tin and serve warm or at room temperature.

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