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Baby Fish Pies


  • 1 salmon fillet - skin off & bones removed (approximately 150 g)
  • 1 large tomato
  • 1 carrot
  • 3 stalks rainbow chard
  • parsley
  • 1 lemon
  • 4 potatoes
  • 2 tbls creme fraise
  • butter/milk
  • 1/2 tsp nutmeg


  • Pre-heat oven to 200 degrees C (400 degrees F)
  • Peel and chop the potatoes; cook on the stove top in boiling water until tender. Once cooked, mash or put through a potato ricer and add a tablespoon or two of butter and a splash of milk. Mix & set aside.
  • Blanch the rainbow chard in boiling water and finely chop along with the tomato, parsley and salmon. Grate the carrot and combine all ingredients in a bowl. Add the juice of half a lemon along with the zest, the creme fraise & the nutmeg.
  • Add filling to 6 ramekins and top with the potato prepared earlier
  • Cook for 40 minutes, serve warm


Makes approximately 6, 100ml individual pies
Suitable to freeze