Salmon Pithiviers

Preparation info
  • Serves


    or more
    • Difficulty


Appears in
Café Cooking: From The Parlour to Cambo Gardens

By Gillian Veal

Published 2024

  • About

This looks fantastic as the centrepiece of a buffet, and everyone is always impressed by a big pie. The crème fraîche and ricotta keep the salmon juicy, and the tarragon and mushrooms give a wonderful flavour. All in all, it’s a perfect party dish.


  • 65 g butter
  • 1 large onion, finely chopped
  • 1 garlic clove, finely chopped


Preheat the oven to 220°C (200°C fan).

In a large saucepan, melt half the butter and gently fry the onion and garlic until soft and translucent. Add the mushrooms and fry until everything is tender and any liquid has evaporated, then stir in the crème fraîche and