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Smoking Chimney

Recipes from a working kitchen · Cape Town

Creamy Fish Pie with Choux Pastry Crust

By Marna Ross Updated 12 August 2026 4.88 from 56 ratings
My husband calls this Salmon recipe his Salmon wonder.

Fish and shellfish are nutrient dense and salmon is no exception. It is rich in a protective antioxidant, astaxanthin, and it is an excellent source of high-quality protein, vitamins and minerals (including potassium, selenium and vitamin B12). However, it is the content of omega-3 fatty acids in salmon that receives the most attention, and rightly so. It is this essential fat which is responsible for the reputation of oily fish as a valuable brain food.
Salmon can be purchased as either steaks or fillets and be fresh, frozen, canned or smoked. Fresh salmon should have smooth, moist skin. If it has been sold whole, the eyes should be bright and clear, not cloudy or sunken. Rely on your sense of smell to tell you if the fish is fresh. If you cannot eat the fresh salmon within a couple of days, it's best to freeze it. Once frozen and thawed, it should not be refrozen.

Trout fish is a great alternative to Salmon for this creamy fish pie recipe.
A rich creamy fish pie topped with a unique, airy choux pastry baked crust.
Prep 30 min
Cook 35 min
Total 1 h 5 m
Serves 4

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Ingredients

  • PASTRY: 1 x quantity choux pastry uncooked
  • FILLING: 1kg salmon fillet
  • 1 Tbsp butter
  • 5 baby leeks, chopped
  • 3 Tbsp flour
  • 10 g chives, chopped
  • 1½ Tbsp Dijon mustard
  • 1½ cups cream
  • ¾ cup white wine
  • Sea salt and black pepper to taste
  • 250 g baby spinach, washed and chopped
  • 1½ cups fish stock

Method

  1. Preheat the oven to 210°C. Heat butter in a large frying pan, add leaks and sauté until softened but not browned. Add flower and cook for 1 minute

  2. Stir through chives and mustard. Add cream and wine, simmer for 5 minutes. Season well with salt and pepper

  3. In a separate pot, heat fish stock to a gentle simmer. Poach Salmon until just cooked. Remove, discard skin and flake. Add Salmon to the cream mixture

  4. Add baby spinach, allow to wilt. Taste for seasoning and allow fish pie filling to cool

  5. Place cooled fish pie filling into individual pie sized dished. Spoon dollops of choux pastry over the fish pie filling

  6. Bake for 10 minutes, then reduce heat to 190°C and bake for another 25 minutes, until puffed up and golden. Serve immediately

  7. See the delight on your family's faces

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