Bisteeya is a classic Moroccan pie, traditionally made with pigeon and other poultry. It lends itself beautifully to seafood too, especially gorgeous pink salmon – and a seafood version is even quicker and easier to make as there’s no need to poach the fish before assembling the pie. Traditionally the egg is scrambled into some of the poaching liquid, but I borrowed the idea of stirring the egg through the hot filling from chef Michael Rantissi; it helps ensure the pastry stays crisp. Serve your salmon bisteeya with a simple Middle Eastern salad for a delicious meal (see video below).
Serves 4–6
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