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Salmon, mushroom and spinach pie with lemon sour cream

Préparation - 20 minutes

Cuisson -


Serves 4

  • 1 package store-bought puff pastry
  • 300 g salmon with skin, cut in 1-cm cubes
  • 200 g button mushrooms
  • 500 g spinach, washed and stemmed
  • 1 shallot, chopped
  • ½ bunch dill, chopped
  • 200 g sour cream
  • Juice of 1 lemon
  • 60 mL (4 tablespoons) 35% cooking cream
  • 5 mL (1 teaspoon) Joe Beef fish spices
  • 5 mL (1 teaspoon) Goccia di Sole lemon olive oil


  1. Preheat the oven to 200°C (390°F).
  2. Heat some oil in a pan and brown the shallots. Add the spinach and leaves to soften a few minutes, then set aside.
  3. Cut the mushrooms in four and boil for a minute, then set aside also.
  4. Combine the spinach and mushrooms in a bowl, then add the salmon, fish spices, dill and cream.
  5. Roll out the pastry and cut in two even rectangles. Place one rectangle on the bottom of a baking dish, then pour in the salmon mixture.
  6. Top with the remaining pastry sheet.
  7. Bake for 40 minutes.
  8. In a small bowl, combine the sour cream with the lemon juice and olive oil.
  9. Serve cold with the hot pie.