“Simple, yet delicious, you can prepare this main course in advance, giving you time to spend with your guests”
Serves: 1 Portion
Prep: 25 min
Cook: 10 min
100g portion salmon fillet
3 filo pastry sheets
4 basil leaves
15g cashew nuts
¼ lemon zest (grated)
4 anchovy fillets
4 sun-blushed tomatoes
Extra virgin olive oil
Sea salt & cracked black pepper
Lay a sheet of filo pastry onto the work surface and brush with olive oil.
Place another piece of filo pastry on top and brush with olive oil again.
Top with a final piece of filo pastry and brush olive oil around.
Butterfly the piece of salmon and stuff with the leaves of basil, grated lemon zest, sprinkling of cashew nuts, anchovies, sun blushed tomatoes, olives and seasoning.
Place the stuffed salmon onto the filo layers and roll as tightly as possible and then tuck under the ends. It is important that there is not too much excess filo tucked under as it will make it too thick on the bottom so trim as necessary.
Place into the fridge until required.
Place the salmon join side down onto a baking tray lined with a silicone mat, brush with olive oil and sprinkle with poppy seeds.
Bake in a hot oven 220°C for 10 minutes and serve immediately.