fish salmon filo pie




Brilliant as a lunch or light dinner, this filo pie looks and tastes fantastic – crisp on the outside, flaky and soft in the middle. As well as salmon, we’re also celebrating slow-cooked leeks and courgettes, which do amazing things when given time to get soft and sweet. They help stretch the salmon further and complement it perfectly




Ingredients

  • 3 medium leeks
  • 2 large courgettes
  • olive oil
  • 2 sprigs of fresh thyme
  • sea salt and freshly ground black pepper
  • 200g leftover cooked salmon, from sustainable sources
  • 100g feta cheese
  • 1 lemon
  • 3 large free-range eggs
  • 1 x 250g pack of filo pastry
  • 15g Parmesan cheese
  • 1 romaine lettuce
  • 1 cucumber
  • 3 tablespoons extra virgin olive oil

To make your pie filling


    • Trim, wash and finely slice the leeks
    • Trim and roughly chop the courgettes
    • Heat 1 tablespoon of oil in a large pan on a medium heat
    • Add the leek and courgette
    • Pick in the thyme leaves, discarding the stalks
    • Cook gently with the lid on for 15 minutes, stirring regularly
    • Remove the lid, turn the heat down to low and cook for a further 15 minutes, or until soft and lightly golden
    • Once soft and sweet, season with a pinch of sea salt and black pepper
    • Leave aside to cool for 5 to 10 minutes

    To assemble and cook your salmon filo pie


      • Preheat the oven to 180°C/350°F/gas 4
      • Flake the cooked salmon into the cooled mixture
      • Crumble in the feta and grate over the zest from the lemon
      • Crack in the eggs and stir well to combine
      • Lightly oil a 30cm ovenproof frying pan or dish
      • Layer the filo over the base, overlapping the sheets and letting them hang over the edge of the pan as you layer – make sure you fully cover the base and allow enough overhang to fully cover the filling once folded in – brushing with olive oil as you go
      • Spoon in the salmon filling, then fold in the overhanging filo to form a lid
      • Brush the top with olive oil and finely grate over the Parmesan cheese
      • Bake on the bottom shelf of the oven for 45 to 50 minutes, or until cooked through, golden and crisp

      To make your salad and serve


        • Slice the lettuce and cucumber, then place into a large bowl (I’m loving my crinkle cut knife – you should get one!)
        • Mix the juice from half the lemon, the extra virgin olive oil and a pinch of sea salt and black pepper together
        • Drizzle the dressing over the salad veg and toss together
        • Portion up and serve with your salad on the side
        • To make this pie extra cute, try tossing a few thyme sprigs in oil and scattering them over the filo before you bake it

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