Easy sal­mon couli­b­iac

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SERVES 6 PREP 20 mins COOK 50 mins EASY

2 eggs

3 tbsp olive oil or rape­seed oil 200g mush­rooms, chopped 200g packet cooked brown rice ½ small packet dill

2 lemons, 1 zested and juiced, 1 cut into wedges, to serve 2 tbsp capers, chopped 270g packet filo pas­try (7 sheets) salad leaves, to serve

600g sal­mon fil­let, boned and skinned Boil the eggs for 7 mins, then plunge Q into cold wa­ter. Heat 1 tbsp oil in a fry­ing pan, add the mush­rooms and a pinch of sea­son­ing and cook, stir­ring oc­ca­sion­ally, for 8-10 mins un­til golden. Add the rice, dill, le­mon zest and juice, capers and some more sea­son­ing, then re­move from the heat. Line a bak­ing sheet with Q parch­ment. Put two sheets of pas­try next to each other on the tray, slightly over­lap­ping in the mid­dle. Brush with some oil and top with an­other two sheets, then repeat with two more sheets. But­ter­fly the sal­mon by cut­ting through the side, but not all the way through, so you can open it like a book. Heat oven to 180C/160C fan/gas 4.

Place the sal­mon on the pas­try Q and stuff with the rice mix­ture. Peel and slice the boiled eggs and ar­range on the rice. Close up the sal­mon fil­let, sea­son and wrap with the pas­try to form a par­cel. Scrunch the re­main­ing pas­try sheet over the top, driz­zle with a lit­tle more oil and bake for 40 mins. Serve with le­mon wedges and dressed salad leaves.

GOOD TO KNOW omega-3

PER SERV­ING 477 kcals • fat 25g • sat­u­rates 4g • carbs 34g • sug­ars 2g • fi­bre 3g • pro­tein 29g • salt 0.9g

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