It’s Easter Monday and Mrs J is feeling fairly well fed. Therefore she’s fairly inclined to just veg on the sofa in front of an episode of Hawaii 5-0, the re-imagined version. Before she takes up station on the couch, here’s a quick pie that works as part of an Easter-y kind of buffet. Or as an excellent way to repurpose that bit of salmon that may not have been eaten over the long weekend. Let’s call it salmon, re-imagined. 

You need about 250g of salmon, cut in cubes. Mrs J’s odd piece was still uncooked, so she fried the cubes in a bit of butter. Any type of steamed or baked salmon leftovers should be fine as well.

Next, you need some puff pastry dough. Make your own or use the prepared kind you find in the shop. At this point of the cooking-weekend, Mrs J didn’t mind the help of some ready made dough. At all.

Line a 28cm pie dish with the pastry dough and pre-cook in the oven at 200° for about 10 min. Chop one onion and let it go golden in a pan with some butter. Add 500g of thawed spinach (press the water out of it before adding to the pan).

Add the cubes of salmon. Put it all in the pie crust.

Cut about 100g of smoked salmon in little pieces. You don’t actually need smoked salmon to make this dish work. You could just use 350g of regular salmon. But it gets better if you add some that’s smoked. And Mrs J happened to have a leftover piece of smoked salmon as well. So.

Distribute the smoked salmon as evenly as you can in the crust.

Beat 4 eggs with 3dl of milk. Add some black pepper, 1 tsp of salt and a little bit of grated nutmeg.

Pour the egg mix over the crust.

Bake at 200° for 40 minutes. Let sit for a couple of minutes before you cut it.

If you’re serving it as a stand alone dish, a green salad and a couple of wedges of lemon goes well with it. Enjoy!