Deconstructed Fish Pie


Whip this up when you need a quick recipe that will impress. It’s a one-pot meal that has all you need – protein, fibre, carbs, healthy fats, love.

There is a lot of talk about omega-3 fats and how they’re good for us. Yes they are essential in our diets, and most of us don’t consume enough of it! This doesn’t mean you have to head out to buy the latest supplements though.

Omega-3 fats can be found in a number of foods. Plant sources like flax seeds and walnuts are some, but unfortunately they aren’t as well absorbed as omega-3 fats from animal sources like oily fish (salmon, mackerel, sardines, etc)!



P.S. I always keep a pack of filo pastry in my freezer ‘cause it’s the EASIEST thing to work with and its super fun to eat too!! If you have any leftovers, give these Spanakopitas a try!

P. P. S. I was so exhausted by the time we ended the shoot, I was literally knocking down everything on set (re: bloopers)!!

The Recipe serves 3


6 large filo pastry sheets

Olive oil, for brushing and cooking

200g crème fraîche

1 onion, chopped

Juice of 1/2 lemon, and its zest

1 red chilli padi (birds eye chilli), finely chopped

1 tsp Dijon mustard

6 medium-sized prawns, peeled

100-120g smoked salmon, sliced

200g salmon, chopped to rough chunks

3-4 tbsp water/lemon juice

1 cup baby spinach (if frozen, use about 70g)

Dill, to garnish


  1. Preheat the oven to 200°C.
  2. Scrunch up each filo sheet, brush thoroughly with olive oil, and bake for 5-8 minutes until golden brown.
  3. Meanwhile in a pan over a gentle heat, fry onions till soft. Add the crème fraîche, zest and juice of ½ lemon, sliced chilli and Dijon mustard.
  4. Bring it to a light simmer and stir in the seafood to cook. If the sauce looks to be drying up, you can add 3-4 tbsp of water, or lemon juice if you like it on the tangy side like I do!
  5. When almost done, add the spinach. Stir through until the spinach wilts, and remove from the heat.
  6. Stir through a handful of fresh dill and serve alongside a piece of crisp filo pastry and some additional sliced chilli padi if you'd like some extra heat!


  • Keep the filo sheets chilled in the fridge until you start working on them. They dry out easily if left out!
  • Dried chilli flakes would work fine if you don’t have fresh chillies. Use what you have at home!
  • You don’t need to splurge on salmon fillets for this. Get salmon trimmings at the supermarket or speak to your fishmonger at the wet market – trimmings work perfectly well and it’s friendlier on the wallet too.
  • Instead of salmon, you can use other fleshy fish like barramundi too.
  • If you don’t have spinach at home, you can use frozen peas to replace it.
Don't forget to snap a photo, and tag me on Instagram or Facebook, and hashtag #thecharlottemei!