Salmon and Couscous Pie

Recipe by Sackville
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil two of the eggs for ten minutes, then cool, drain and peel.
  • Wilt the spinach in a bit of boiling water.
  • Let cool, then press as much water as you can out of the spinach.
  • Place the couscous in a bowl.
  • Squeeze juice from half of the lemon into the bowl, add 300ml boiling water and give it a good stir.
  • Cover and leave for up to 10 minutes, then use a fork to loosen the grains.
  • Cut the salmon into large chunks and squeeze the juice from the other half of lemon on top.
  • Season generously with pepper and 1 tbsp of the dill.
  • Roughly chop the eggs into big pieces.
  • Season with salt and pepper.
  • Oil a flat baking sheet and lay out one of the pieces of puff pastry.
  • Whisk the remaining egg and then brush a 1 inch border around the pastry.
  • Cover with half the spinach.
  • Stir half the yoghurt and 1 tbsp of the dill into the couscous and spoon half of that mixture over the spinach.
  • Top with the fish and egg.
  • Add the rest of the couscous and then the last of the spinach.
  • Lay the second sheet of pastry over the filling.
  • 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.
  • Crimp the edges together with a fork, then paint the surface with beaten egg and roll the border towards the centre.
  • Make a few steam holes with a fork or knife and put into a moderate oven (350 F or 180C).
  • Cook for 20-30 minutes until the pastry is puffed, golden and cooked through.
  • Serve in thick slices with a sauce made of the remaining dill and yogurt.
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