A simple, summery fish and potato pie, designed to be taken on a picnic
This is a brilliant recipe for a picnic, because you can pack it in the cake tin it’s cooked in. Alternatively, serve warm at home with a salad. It’s best eaten on the day it’s made.
500g new potatoes
Generous handful of dill, chopped
Zest of 1 lemon, juice of half
400g hot smoked salmon fillets
150g crème fraiche
1½ tsp Dijon mustard
30g butter, melted
110g ready-made filo pastry (about 7 sheets)
200g cooked beetroot, thinly sliced
Bring a pan of salted water to the boil and add the potatoes. Cook for 8-10 mins or so, until just tender but not cooked through. Drain under cold running water. Once cool, cut the potatoes into thin slices and toss with the dill, seasoning and the lemon juice.
Heat the oven to 200C. Put a large baking tin or sheet in to heat up. Flake the salmon into a bowl. Season and mix with the lemon zest, crème fraiche, mustard and some seasoning in a large bowl.
Grease an 18-20cm springform cake tin with some of the melted butter and put a sheet of filo pastry in the base, letting the excess hang over the sides. Repeat with another 4 sheets, allowing them to overhang the sides in slightly different directions.
Start layering the pie. Put half the potatoes on the bottom, then the creamy flaked salmon, then the beetroot. Finish with another layer of the potatoes. Start folding the overhanging layers of pastry up and over to cover the pie filling, scrunching them roughly to create ripples. If you need to, depending on the size of your filo sheets, you can arrange another two layers of the pastry roughly to cover the top of the pie. Brush over the remaining butter.
Transfer the tin onto the preheated baking tin. Bake for 30-35 mins, until the pastry is crisp and golden. Let cool, then refrigerate in the tin. When it’s time for your picnic, you can just take the pie in the tin, making sure to cover with foil or a recyclable wrap.
Recipe: Leah Hislop