Marcus Wareing served up a tasty salmon pithivier (fish pie) with white sauce and hard boiled eggs on Marcus Wareing at Christmas.

The ingredients for the Pastry are: 2 x 320g ready rolled puff pastry sheets, Little plain flour, for dusting, 2 egg yolks and Nigella seeds, to sprinkle.

For the Filling: 20g unsalted butter, 20g plain flour, 300ml fish stock, 800g piece of salmon, skinless, 4 spring onions, finely sliced, A bunch of chives, finely sliced, A bunch of dill, finely chopped, 1 tbsp crème fraiche, 150ml double cream, 2 hard boiled eggs – cut into quarters, Salt and pepper.

See recipes by Marcus in his book titled: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking available from Amazon now.