| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food1 |
8 |
Servings |
INGREDIENTS
|
|
Olive oil |
| 1 |
|
Fresh filo pastry or 16 |
|
|
sheets 30cm x 18cm |
| 1 |
kg |
Salmon fillet, skinned |
| 250 |
|
Hollandaise sauce |
| 90 |
g |
Dill sauce or dill mustard |
| 250 |
g |
Sugar snap peas |
| 2 |
|
Handfuls fresh dill |
| 2 |
|
Lemons cut into 8 wedges |
|
|
Salt and pepper |
INSTRUCTIONS
Preheat the oven to 180C/350F/gas 4. To make the filo baskets you will
need 8 oven-proof bowls about 11cm in diameter. Brush the insides of
the bowls with oil. Lay one sheet of filo out and brush half of it
with the oil, then fold it in half to form a square. Brush the top of
this with oil and repeat with another sheet of filo on top - you
should now have 4 filo layers. Put these inside the bowl and brush the
exposed pastry layer with oil. Repeat with the remaining bowls then
cook in the oven for 10 minutes. When cool enough to handle take the
filo baskets out of the bowls. Cut the salmon into chunks, top and
tail the peas and cut in half. Mix the salmon and peas with the
hollandaise and dill sauces and season. Chop half the fresh dill and
add to the mixture. Put the salmon mix inside the baskets and cook for
20 minutes. Decorate with the remaining dill sprigs and the lemon
wedges. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All
rights reserved. Carlton Food Network http://www.cfn.co.uk/
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