Jamie Oliver Salmon Filo Pie

Let me just say this upfront—this pie surprised me. Like, properly caught-me-off-guard good. You’ve got flaky filo that snaps under your fork, and this juicy tumble of salmon, prawns, and tomatoes underneath, oozing lemon and dill and something else I can’t quite name but… yeah, it works. I didn’t expect couscous to be the glue in all of this, but somehow, it’s genius. (inspired by Jamie Oliver)

Ingredients Needed

For the base:

• 3 tablespoons olive oil
• 1 pack (270g) filo pastry
• 1 teaspoon smoked paprika
• 1/2 cup (100g) couscous

For the filling:

• 1 good handful of dill (20g), chopped with wild abandon
• 4 cups (800g) mixed-colour tomatoes, ripe and ready to burst
• 2 salmon fillets (130g each), skinless, pin bones out
• 1 cup (165g) raw peeled king prawns
• 2 lemons – zest and juice

How To Make Jamie Oliver Salmon Filo Pie

1. First thing—oven on. 180°C if you’re precise, or just get it hot. Take a big ovenproof frying pan, the kind that’s seen a few dinners already, and brush it with olive oil. Not too careful, just enough to say you’ve tried. Lay in your filo sheets. One. Brush. A sprinkle of paprika. Then again. Keep going till you’ve got a few nice crinkly layers with plenty hanging over the sides.
2. Then—scatter couscous. It looks weird, like you’re prepping for something else entirely, but trust it. Slice those tomatoes thin. Like, you want them almost see-through. Half of them go into the pan. They’ll melt later, turning jammy under the weight of it all. Salt, pepper—don’t think too hard.
3. Take your salmon, cut each fillet into three long strips. Lay them over the tomatoes, kind of like you’re tucking them in. Then the prawns. Tossed on like an afterthought but really, they matter.
4. Lemon zest rains down. You’ll smell it before it hits. Dill too—messy handfuls. Last of the tomatoes go on top. Another glug of oil, another shake of salt. Maybe a crack of pepper if you’re feeling extra.
5. Now fold in the pastry. Not neatly. It’s not a napkin. Scrunch it like you mean it. Brush the top with more oil. Squeeze over the lemons. A last pinch of paprika because, why not.
6. Stick the pan on the stove. High heat. Wait till it sizzles—you’ll hear it. That’s your cue. Into the oven it goes, for about half an hour, until the top’s this wild golden crown and the smell? You’ll know.
7. Scoop it out while it’s hot. Serve with yogurt that’s sharp and cold, and something green and crunchy on the side. Doesn’t have to be fancy.

Why I Love This Recipe

It’s messy. It’s loud. It looks like something from a magazine but tastes like home. I made it when I was tired and grumpy, and by the time I pulled it out of the oven, I didn’t care about anything else. We all ate in silence. That kind of good.

Recipe Tips

• Tomatoes need to be ripe enough to make your fingers sticky. None of that fridge-cold stuff.
• Filo dries out if you stare at it too long. Keep it under a damp towel while you fumble through the layers.
• You’ve got to season as you go. It’s not optional.
• Don’t overthink the folding. Ugly pies taste better, somehow.
• Watch it near the end. One minute it’s golden, the next it’s… toast.

How To Store This Jamie Oliver Salmon Filo Pie

• At Room Temperature: Let it cool off a bit. Not too long. A couple hours max. Then fridge it.
• In the Fridge: Shove it into something airtight. Three days, give or take.
• In the Freezer: Wrap it like you’re mailing it overseas. Tight. Then into the cold. Two months easy.
• Reheating: Oven’s best. Hot and covered in foil, 15–20 minutes till it’s singing again. Microwave? Fine, but don’t expect miracles. 2–3 minutes, medium heat.

Let’s Answer a Few Questions!

Can I use fresh prawns instead of the peeled ones?
Sure. You’ll just need to peel and devein them. It’s worth it.

Can I swap the salmon for something else?
Totally. Cod, haddock… whatever’s firm and holds together. Just adjust the time a bit.

What if I can’t find filo?
Then use puff pastry. It’ll be heavier, more buttery. Not the same, but still good.

How do I keep the pastry from getting soggy?
Don’t go overboard with wet stuff. And make sure you get that initial sizzle before baking. It matters.

Can I make it ahead of time?
Yes. Assemble it, stash it in the fridge. Then bake it when you’re ready to impress yourself.

Nutrition Facts (per serving)

• Calories: 530
• Carbs: 67g
• Protein: 31.1g
• Fat: 17.3g
• Sugar: 9.7g
• Fibre: 6.3g
• Sodium: 1.4g

Try More Recipes:

• Jamie Oliver Mince And Onion Pie
• Jamie Oliver Steak And Mushroom Pie
• Jamie Oliver Chicken Ham And Leek Pie