Salmon, cod and creamy spinach pie

This is colorful and easy pie with two kinds of fish and creamy spinach.


2  (6-ounce) bags baby spinach
2  tbsp  unsalted butter
1  shallot, minced
2/3  cup  heavy cream
1  tsp  fine sea salt or kosher salt
1/2  tsp  freshly ground black pepper
Pinch of freshly grated nutmeg
2 lb salmon  fillet, skinned
1 1/2 lb cod fillet (1 1/2 inches thick), pin bones removed
2 sheets puff pastry, at room temperature
1 egg, lightly beaten to glaze

Cook spinach according to package directions. Let stand until cool enough to handle. Drain spinach in colander; squeeze out as much liquid as possible. Transfer spinach to a cutting board, and chop with a large knife.

Melt butter in a medium saucepan over medium heat. Add shallot; cook 2 minutes. Add cream, and bring to a boil. Stir in spinach, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Cook 5 minutes, stirring constantly, until mixture has thickened.

Add salt and pepper to the salmon and cod to season. Place salmon fillet on a board with its skinned side down. Spread with the creamed spinach. Top with the cod fillet with its skinned side up.

Spread out sheet of the pastry to a 3/4″ rectangular shape larger all around than the salmon. Gently transfer the pastry to a nonstick or greased baking sheet. Lay the fish and spinach in the center, cover with second pastry sheet. Use the egg mixture to moisten the pastry edges. Seal these together with a press. Make a hole on top to let out steam. Decorate with pastry leaves cut from the trimmings. Keep in the refrigerator for half an hour.

Heat the oven up to 425F. Dampen the pastry with beaten egg and bake for 15-20 minutes. Lower the temperature to 375F and bake for another 20 minutes or until the pastry is golden brown.

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2 Responses to “Salmon, cod and creamy spinach pie”

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