Cook up a storm in the kitchen and delight your guests with this tasty take on the traditional pie. Packed with kale, it’ll ensure you get your greens in and the shredded salmon gives a great omega-3 hit.
Ingredients
2 skinless salmon fillets
200g pack shredded curly kale
½tsp ground nutmeg
25g pack chives, chopped
3 sheets filo pastry
2½tbsp cold-pressed rapeseed oil
1½tsp sesame seeds
Method
Pre-heat the oven to 200°C, gas mark 6.
Poach the salmon for 10-15 minutes until cooked through, then flake.
Add the kale to boiling water and boil for 3-4 minutes, drain well and mix in the nutmeg.
Mix the salmon with the chives and season with black pepper.
Brush the sheets of filo pastry with the oil and cut 1 sheet in half, place 1 half into the base of a greased ovenproof dish.
Spread over ½ the salmon mixture and top with half the kale, season with pepper.
Repeat with the other half sheet of filo and spread over the remaining salmon mixture and kale.
Finally, top with the last 2 filo sheets, scrunching them up. Sprinkle with sesame seeds.
Bake for 15 minutes until golden.
Recipe courtesy of Rapeseed Oil Benefits
