Don Signature Crab - Singapore Food Guide

Creamy Salmon & Dill Pie

A Singapore-style baked Creamy Salmon & Dill Pie with flaky pastry, tender salmon flakes and a zesty, buttery dill cream filling — perfect for family dinners or potluck makan nights.

Creamy Salmon & Dill Pie

About this dish

This Creamy Salmon & Dill Pie brings a touch of Western comfort to Singapore home cooking — think weekend family dinners in HDB flats, picnic spreads at East Coast Park or a heartland potluck where everyone shares a slice. The dish balances rich, velvety sauce with bright dill and lemon, wrapped in a golden, flaky pastry that makes it a crowd-pleaser from Tiong Bahru cafés to kopitiam brunch tables.

The filling is a simple, stovetop béchamel-style sauce boosted with fish stock, a splash of white wine (optional) and a spoonful of Dijon mustard for depth; flakes of salmon and sweet peas make it familiar and comforting. Texture-wise you get a crisp top and buttery crust, soft salmon and a silky filling — a lovely contrast Singapore families love when sharing dishes at the dining table or bringing to a potluck.

Practical for local cooks: use fresh or frozen salmon from NTUC FairPrice, Cold Storage or Sheng Siong, and store-bought puff pastry to save time. Serve it with a simple cucumber achar or an herby green salad, and pair with kopi or a chilled white wine for a more grown-up meal. With sensible prep and clear steps, this pie is accessible to home cooks who want something slightly special but not fussy.

Ingredients

  • 500 g salmon fillet, skin removed (fresh or thawed frozen), cut into 2 cm chunks
  • 1 tbsp olive oil
  • 30 g unsalted butter
  • 1 medium onion (about 120 g), finely chopped
  • 2 garlic cloves, minced
  • 30 g plain (all-purpose) flour
  • 250 ml whole milk
  • 150 ml fish stock or light chicken stock
  • 100 ml single cream or light cream
  • 1 tbsp Dijon mustard
  • 100 g frozen peas, thawed
  • 2 tbsp fresh dill, finely chopped, plus extra sprigs to garnish
  • Zest and 1 tbsp juice of 1 lemon
  • 1 ready-rolled puff pastry sheet (about 350–400 g) or shortcrust pastry if preferred
  • 1 egg, beaten (for egg wash)
  • Salt and freshly ground black pepper, to taste
  • 1 tsp caster sugar (optional, balances acidity)
  • 1 tbsp capers (optional, for a briny contrast)
  • Optional: 50 g cream cheese or crème fraîche for extra richness
  • Optional garnish: chopped parsley or microgreens

Step-by-Step Method

  1. Preheat oven to 200°C (fan 180°C). Butter a 22–24 cm pie dish and set aside.
  2. Dry the salmon pieces with kitchen paper, season lightly with salt and pepper. Heat olive oil in a frying pan over medium-high heat and sear the salmon for 1 minute per side just to colour; it will finish cooking in the pie. Remove and set aside.
  3. Lower heat to medium. In the same pan, melt butter and sauté chopped onion until translucent (about 5 minutes). Add minced garlic and cook 30 seconds until fragrant—avoid browning.
  4. Sprinkle flour over the onions and stir for 1 minute to make a roux. Gradually whisk in fish stock and milk until smooth. Bring to a gentle simmer and cook until the sauce thickens and coats the back of a spoon (about 3–4 minutes).
  5. Stir in cream, Dijon mustard, lemon zest and juice; season with a little sugar if needed, and check salt and pepper (stocks vary in saltiness). Add chopped dill and capers if using.
  6. Fold the seared salmon chunks and thawed peas into the sauce gently — you want the salmon to stay in flakes, not mash. Remove from heat and allow the filling to cool for 8–10 minutes so it sets slightly.
  7. Line the pie dish with half the puff pastry (or press shortcrust into the base). Spoon the cooled salmon filling into the dish. Cover with remaining pastry, crimp edges to seal, trim excess pastry and cut a few vents on top. Brush with beaten egg for a glossy finish.
  8. Bake in the preheated oven for 30–40 minutes until the pastry is deep golden and the filling bubbles through vents. If the edges brown too fast, tent loosely with foil.
  9. Rest the pie for 10–15 minutes before slicing — this helps the filling set and makes cleaner slices. Garnish with extra dill sprigs and a lemon wedge.
  10. To reheat leftovers, cover with foil and warm at 160°C for 12–15 minutes or microwave individual slices briefly; reheat gently to avoid drying the salmon.

Tips & Serving Ideas

  • Buy fresh or frozen salmon from NTUC FairPrice, Cold Storage or Sheng Siong; frozen fillets are fine — thaw and pat dry before cooking.
  • Use store-bought puff pastry to save time; keep it cold until you assemble to ensure a flaky crust.
  • Sear the salmon quickly just to add colour; it will finish cooking inside the pie and stay moist.
  • Adjust seasoning after adding stock — many store-bought fish stocks are salty, so taste before adding extra salt.
  • Make the filling a little ahead and chill for 15–20 minutes before assembling so the pastry doesn't get soggy.
  • To cut calories or for a lighter version, use low-fat milk and omit the cream, but keep the roux thickness steady for a good texture.
  • Leftovers keep well in the fridge for 2 days — reheat gently in the oven to retain pastry crispness. Slices also work well in lunchboxes with a side of achar or cucumber salad.

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