• 375g ready-rolled lighter shortcrust pastry
  • 260g salmon fillets
  • 350g three-cheese sauce
  • 2 large eggs, beaten
  • 80g watercress
  • 50g lighter grated Cheddar cheese


  1. 1

    Preheat the oven to 200°C/fan 180°C/gas mark 6. Line the base of a large fluted rectangular baking tray with parchment paper. Lay the pastry on the sheet. Prick the base and bake uncovered for 10 minutes.

  2. 2

    Meanwhile, place the salmon on a non-stick baking sheet and bake the fish for 10 minutes. Remove from the oven and break the salmon into small pieces, discarding the skin.

  3. 3

    Beat together the three cheese sauce and the eggs. Season well with black pepper.

  4. 4

    Remove the pastry from the oven, scatter the watercress over the pastry and pour the sauce on the top. Top with the salmon and cheese and bake for 40-45 minutes, or until golden.

Nutritional Details

Each serving provides
  • Energy 1419kj 339kcal 17%
  • Fat 20.9g 30%
  • Saturates 8.2g 41%
  • Sugars 1.4g 2%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 1068kj/255kcal

Each serving provides

22.4g carbohydrate 1.1g fibre 14.9g protein

Also in these Scrapbooks

Back to top