- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 3 tbsp olive oil or rapeseed oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 200g mushrooms, chopped
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 200g packet cooked brown rice
- ½ small pack dill
- 2 lemons, 1 zested and juiced, 1 cut into wedges, to serve
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 tbsp capers, chopped
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- 270g packet filo pastry (7 sheets)
- salad leaves, to serve
- 600g salmon fillet, boned and skinned
Boil the eggs for 7 mins, then plunge into cold water. Heat 1 tbsp oil in a frying pan, add the mushrooms and a pinch of seasoning and cook, stirring occasionally, for 8-10 mins until golden. Add the rice, dill, lemon zest and juice, capers and some more seasoning, then remove from the heat.
Line a baking sheet with parchment. Put two sheets of pastry next to each other on the tray, slightly overlapping in the middle. Brush with some oil and top with another two sheets, then repeat with two more sheets. Butterfly the salmon by cutting through the side, but not all the way through, so you can open it like a book. Heat oven to 180C/160C fan/gas 4.
Place the salmon on the pastry and stuff with the rice mixture. Peel and slice the boiled eggs and arrange on the rice. Close up the salmon fillet, season and wrap with the pastry to form a parcel. Scrunch the remaining pastry sheet over the top, drizzle with a little more oil and bake for 40 mins. Serve with lemon wedges and dressed salad leaves.