maandag 24 februari 2014

Salmon filo pie

Are you sick of your leftovers? Here's a nice recipe for a salmon filo pie, to cook up the day after you've made salmon. Brilliant as a lunch or light dinner, this filo pie looks and tastes fantastic – crisp on the outside, flaky and soft in the middle.



Ingredients
  • 3 leeks
  • 2 large courgettes
  • olive oil
  • 2 sprigs of fresh thyme
  • 200 g leftover cooked salmon
  • 100 g feta cheese
  • 1 lemon
  • 3 large free-range eggs
  • 1 x 250 g pack of filo pastry
  • 15 g Parmesan cheese
  • 1 romaine lettuce
  • 3 tablespoons extra virgin olive oil
Trim and roughly chop the leeks and courgettes and place in a large pan on a low heat with a bit of olive oil and the thyme leaves. Cook gently for 30 minutes, or until soft and lightly golden, with the lid on for the first 5 minutes, stirring regularly. Once soft and sweet, season to perfection and leave aside to cool for 5 to 10 minutes.

Preheat the oven. Flake the salmon into the cooled mixture, crumble in the feta, grate over the zest from the lemon, crack in the eggs and stir well to combine. Layer the filo over the base of a lightly oiled ovenproof frying pan or dish, 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. Bake on the bottom shelf of the oven for 45 to 50 minutes, or until cooked through, golden and crisp.
Serve with lemon wedges and a green salad.

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