Salmon And Couscous Pie

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.