Wednesday, 19 March 2014

Recipe - Salmon Pie

Ah, the weekend. How I understand your luscious significance now. You are two days long and I don't have to think about what I say in you. My hair can be messy and you still think I look pretty. So what did I do with my first (real) one? I slept in. It was glorious. I played bridge. It will one day be glorious. We built a den. Despite my reservations, it was glorious. Obviously I did some cooking, too.

Salmon Pie
3 large courgettes, sliced and washed
3 leeks, sliced roughly and washed
Fresh thyme, a few sprigs 
4 salmon fillets
100g feta
3 eggs, beaten
250g pack filo pastry
Olive oil

In two pans, drizzle a liberal amount of olive oil.
Once heated, add the thyme and vegetables (doesn't matter which go in which pan).
Cover with a lid and fry, stirring occasionally, for about 30 mins.
Remove from heat and cool for 10 mins.
Season with salt.
Once cooked, stir in eggs and feta.
Meanwhile, place the salmon, skin side up in an oven heated to 200 degrees Celsius for about 10 minutes. Remove from oven and remove skin.
Allow to cool and add to the feta mixture.
In a tart tin, place layers of filo overlapping so that it hangs over the side. Use all the sheets.
Place the mixture inside the middle of the tin, on top of the sheets, then fold over each sheet, brushing with olive oil, to close.
Once all sheets have been folded, brush the top with oil.
Bake for 45 mins until brown and crispy on top.

Tomato and roasted pepper salad
2 tomatoes, diced
1 green pepper, sliced into strips
2 cloves garlic
100g feta, cubed 

Place the pepper and garlic in the oven for about 30 mins.
Combine the tomatoes, feta and peppers.
Squeeze the roasted garlic on top.
Season with black pepper and lemon juice.

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