Fish & SeafoodGary and Jane LangtonMain CourseProvencal RecipesTaste

Market Day Fish Recipe: Filo Salmon Pie

A delicious and lighter version of the traditional fish pie, using leeks, mushrooms and chunky salmon steaks from Uzès market.  This Filo Salmon Pie was really easy to make and you could use wilted spinach instead of the leeks.

Filo Salmon Pie @Masdaugustine

Filo Salmon Pie

A creamy seafood pie with salmon, mushrooms and leeks with a crispy golden top of filo pastry.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Lunch Dish, Main Dish
Cuisine French
Servings 4 people


  • 2 Salmon steaks
  • 2 Large leeks
  • 3 Large mushrooms
  • 1 tbsp Cream cheese
  • 2 tbsp Crème fraiche
  • 3 Sheets filo pastry
  • olive oil
  • 50 gr melted butter
  • Juice from half a lemon
  • Salt and black pepper to taste


  • Carefully remove the skin from the salmon and cut the flesh into bite-sized chunks (ensuring there are no bones).
  • Pre-heat the oven to 200C.
  • Slice the leeks and sauté in a little olive oil until tender.
  • Remove from the heat and place in a bowl.
  • Mix the salmon chunks into the hot leeks and set aside.
  • Slice the mushrooms and sauté in a little of the butter until tender, set aside.
  • Put the crème fraiche, cream cheese and juice of half a lemon into a blender and whizz until smooth.
  • Add salt and pepper to taste.
  • Butter the inside of your dish.
  • Take a sheet of filo pastry, brush with melted butter and then line the inside of your dish.
  • Allow the edges to stand up above the rim of the dish.
  • Keep the remaining pastry covered with a damp tea towel to prevent it from drying out.
  • Lay the mushrooms in the bottom of the dish, place the leek and salmon mixture on top and then pour over the cream cheese and crème fraiche.
  • Brush 2 more sheets with melted butter and cut them into quarters.
  • Scrunch up each square and use to cover the top of the pie, packing them closely together.
  • Bake in the centre of the oven for 18 – 20 minutes until the pastry is crisp and golden.
  • Serve the pie hot from the oven with a crisp seasonal side salad.
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Gary and Jane Langton

Gary and Jane Langton

When Jane was younger she wanted to be a show-jumper and, although she had some success, Jane knew she could never afford a horse that could take her to the top. Similarly, Jane enjoyed cooking and would have loved to be a chef, but she always knew that the unsocial hours would never fit with raising her family. So she stepped into the world of property construction and interior design, where she enjoyed a successful and fun filled career.

Gary went to a nautical school and always dreamed of going to sea, captaining his own ship. Although he managed to be selected for officer training in the Royal Navy at an early age, by the time he was 18 he no longer had 20:20 vision and his chosen field in the RN was no longer open to him. For a short period Gary studied quantity surveying before finally choosing a career in banking, during which time he lived for a period in New York before returning to London and ultimately running a global business team (involving much travel).

Jane and Gary met, via the internet, in February 2005 and their relationship took off. By 2007 they were married and, in early 2009, they both decided that enough was enough - the constant travelling with their jobs, rushed weekends together and too much politics in their business lives finally taking its toll.

So they decided on a total change of life. Jane had always dreamed of running a boutique hotel or upmarket B&B and pushed this idea which was accepted by Gary as he couldn’t come up with an alternative plan. The couple finally decided on France (proximity to their children in the UK and good weather) and spent about 18 months viewing 100+ properties in the South of France, from Provence to almost Spain and back, before finally settling (in December 2010) on an old stone house (and former silk farm) in La Bruguiere, a small village about 10 minutes from Uzes, France’s first Duchy and a beautiful little town.

The house renovation took 17 months and they first opened for business in summer 2012. As they end their sixth year in France the couple have no regrets and remain positive about their future.

Jane has finally managed to fulfil one of her childhood dreams of cooking professionally for others and continues to ride her horse. Gary works front of house at Mas d'Augustine their chambres d’hôte and (when asked) offers business advice to friends/associates in their location, whilst amusing himself by playing (bass) in a local French group. The couple recently started an additional business to project manage renovation works/remodelling (and, if requested, provide interior design) of holiday homes for absentee owners.

Life is too short to stand still and wait for it – Jane and Gary are firm believers that life is for the taking. Enjoy Jane's recipes here or spend a couple of nights to savour her cooking first hand.

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