Easter Salmon Pie

Easter is just 2 weeks away. So time for a new fish recipe. This time a Spanish styled salmon fish pie. The original recipe base is used in the Galician empanada. But we ‘Americanised’ it into the pie recipe.

What you need (serves 2)

  • 110ml olive oil
  • 100ml water
  • 350g flour
  • 200g salmon loin
  • 1 red bell pepper
  • 1/2 onion
  • 2 tomatoes
  • 1 spoon oregano
  • 1 teaspoon spicy chili powder
  • 3 spoons Sal

How you do it

Dough: Mix 100ml olive, water, 1 spoon salt and flour in a bowl. Knead until you get a homogenous dough.

Filling: Chop al the veggies and salmon. Heat up the remaining olive oil in a pan. Once the oil is hot stir-fry all veggies and salmon until you get a pasty texture. Season with salt, chili powder and oregano

Split the dough into 2/3 and 1/3 parts. Roll-out both parts. Use the 2/3 part to fill up the pie form. After that add filling. Cover the filling with the rolled-out 1/3 part.

Use a fork to pinch some hole on the upper part.

Oven at 180°C for aprox 25 minutes

Serve and enjoy


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