It’s my birthday today – and while that might call for something fancy or a night off cooking, I’ve decided to celebrate in true me style: by raiding the freezer and wrapping dinner in pastry.
This week’s Freezer Friday recipe is something a little indulgent, a little comforting, and very much made with what I had on hand.
It’s a hybrid salmon wellington meets fish pie, made with frozen salmon, frozen veg, a creamy herbed sauce, and a sheet of puff pastry to bring it all together. Simple, satisfying, and surprisingly elegant for a meal built from the freezer.
Why This Works for Freezer Friday
- It clears out those frozen fillets you’ve been saving “for one day.”
- You can bulk it out with frozen spinach, peas, or leftover cooked veg.
- It’s easy to double – make one for now, one for later.
- And frankly, pastry makes everything feel a bit more like a treat.
The Birthday Bake – Recipe
Ingredients
- 2–3 frozen salmon fillets (thawed or part-frozen is fine)
- 1 small leek or half an onion, finely sliced
- 1 cup frozen spinach or peas (or both)
- 2 tbsp butter
- 2 tbsp plain flour
- 1 cup milk
- ½ tsp Dijon mustard (optional)
- A handful of fresh herbs – dill or parsley
- Salt and pepper
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for brushing)
Optional Extras
- Spoon of mashed potato (for extra creaminess)
- Chopped hard-boiled egg (a nod to a traditional fish pie)
- Grated cheese (always welcome)
Method
- Make the white sauce: Sauté leek/onion in butter until soft. Stir in flour, cook for a minute, then gradually whisk in milk. Add mustard, season, and stir in frozen greens and herbs. Let it cool a little.
- Prep the salmon: Cut into chunks if partially frozen, or use whole fillets if easier.
- Assemble: On a lined tray or dish, lay out pastry. Spoon some sauce down the centre, layer salmon, top with more sauce. Fold the pastry over and seal. Brush with egg.
- Bake at 200°C (fan 180°C) for 30–35 minutes until golden and puffed.
- Cool and freeze any extras – or prep a second one while you’re at it.
To Serve
Pair it with a crisp green salad, roasted carrots, or steamed greens from the garden. A glass of wine wouldn’t go astray either – it is my birthday, after all.
Freezer Tips
- To freeze unbaked: wrap tightly, freeze flat. Bake from frozen with an extra 10–15 minutes.
- To freeze after baking: cool completely, slice into portions, and freeze for quick lunches or dinners.
So there you have it – a Freezer Friday meal that’s birthday-worthy without the fuss.
It’s warm, filling, and made entirely from things I already had on hand.
Honestly, what more could I want for a birthday dinner?