Salmon in a creamy white sauce, seasoned with fresh parsley and pepper. The salmon is filled in a phyllo pastry casing and oven baked till golden brown.


  • 1 steak lightly smoked salmon or trout
  • 1 kg defrosted phyllo pastry
  • 250g fresh cream
  • Salt to taste
  • 38g sachet powered garlic creamy sauce
  • 1/4 green pepper, sliced
  • 4 mushrooms, roughly sliced
  • 50g butter or magarine
  • 1/4 onion,grated
  • 1 large clove garlic, grated
  • 2 sprigs parsley chopped
  • 3 beaten eggs


  1. Heat a non stick pan on the stove top on a medium heat setting.
  2. Stir in the butter or margarine and allow it to melt.
  3. Add the grated onion and simmer until it has turned a translucent color.
  4. Stir in the grated clove of  garlic.
  5. Add the salmon or trout and simmer for 5 minutes.
  6. Using a fork break or flake the fish steak into pieces.
  7. Stir in the sliced peppers and mushrooms.
  8. In a separate bowl, combine together the sachet of powdered garlic sauce and fresh cream.
  9. Mix well to form a smooth mixture.
  10. Add the garlic sauce mixture into the pan of salmon .
  11. Stir continuously until the sauce thickens.
  12. Add salt to taste
  13. Set the salmon and garlic sauce aside.
  14. On a flat surface unroll the phyllo pastry.
  15. Carefully remove a sheet of pastry and smear the surface with melted butter.
  16. Placing the pastry sheet in a deep 23 cm in diameter oven  tray.
  17. Continue to smear the surface of  the remaining pastry with butter.
  18. The 1st sheet should be placed in a square shape and the 2nd placed in a diamond shape, continue in this order until all the pastry sheet is used.
  19. Ensure that the pastry sheets are flatten and molded to the shape of the tray.
  20. Stir the beaten egg into the salmon and garlic sauce.
  21. Pour the salmon sauce into the phyllo pastry casing.
  22. Gather the ends of pastry to overlap and cover the top.
  23. Baste the surface of the phyllo pastry with melted butter or margarine.
  24. Bake the pie in the oven on 180 for 40-60 minutes or until golden brown.
  25. If the pie begins to brown quickly, a sheet of baking paper can be placed on the surface of the pie.
  26. Allow the pie to cool. The salmon sauce will thicken whilst standing.
  27. Serve the pie hot with a side serving of salad.