Salmon And Couscous Pie Recipe

Name: Salmon And Couscous Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggs; 350 g spinach; 150 g couscous; 1 lemon; 500 g salmon; 3 tablespoons chopped fresh dill; 425 g ready-rolled puff pastry, made into two sheets; 300 g Greek yogurt; flour, for dusting; salt and pepper

Servings: persons

1
Boil two of the eggs for ten minutes, then cool, drain and peel.
2
Wilt the spinach in a bit of boiling water.
3
Let cool, then press as much water as you can out of the spinach.
4
Place the couscous in a bowl.
5
Squeeze juice from half of the lemon into the bowl, add 300ml boiling water and give it a good stir.
6
Cover and leave for up to 10 minutes, then use a fork to loosen the grains.
7
Cut the salmon into large chunks and squeeze the juice from the other half of lemon on top.
8
Season generously with pepper and 1 tbsp of the dill.
9
Roughly chop the eggs into big pieces.
10
Season with salt and pepper.
11
Oil a flat baking sheet and lay out one of the pieces of puff pastry.
12
Whisk the remaining egg and then brush a 1 inch border around the pastry.
13
Cover with half the spinach.
14
Stir half the yoghurt and 1 tbsp of the dill into the couscous and spoon half of that mixture over the spinach.
15
Top with the fish and egg.
16
Add the rest of the couscous and then the last of the spinach.
17
Lay the second sheet of pastry over the filling.
18
You may need to dust your worktop with flour first and just roll it a little bit, to make it slightly bigger than the bottom piece.
19
Crimp the edges together with a fork, then paint the surface with beaten egg and roll the border towards the centre.
20
Make a few steam holes with a fork or knife and put into a moderate oven (350 F or 180C).
21
Cook for 20-30 minutes until the pastry is puffed, golden and cooked through.
22
Serve in thick slices with a sauce made of the remaining dill and yogurt.

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 large eggs, 350 g spinach, 150 g couscous, 1 lemon, and more.

Yes, Salmon And Couscous Pie falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon And Couscous Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions