| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food1 |
8 |
servings |
INGREDIENTS
|
|
Olive oil |
| 1 |
pk |
Fresh filo pastry or 16 sheets; 30cm x 18cm |
| 1 |
kg |
Salmon fillet; skinned |
| 250 |
ml |
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.
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