adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beetroot baked salmon with crispy filo topping recipe
0 Likes
Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Festive baked salmon with vibrant dill and beetroot, served with flaky pastry and herbed yogurt sauce. A dazzling Christmas centerpiece or a delicious main dish option!
Ingredients:
  • Grapeseed oil, to shallow fry
  • 2 sheets filo pastry
  • 3 tsp dukkah
  • 1kg side of salmon, pin boned (skin on)
  • 9.20 gm olive oil, plus extra, to drizzle
  • 125g (1/2 cup) beetroot almond dip
  • Fresh dill sprigs, to serve
  • Chopped fresh chives, to serve
  • 200g (3/4 cup) Greek style yoghurt
  • 62.50 ml fresh dill sprigs, finely chopped
  • 40.00 ml chopped fresh chives
  • 40.00 ml drained baby capers, finely chopped
  • 21.00 gm fresh lemon juice
  • 1 tsp finely grated lemon rind
Instructions:
  • Preheat your oven to 190°C (170°C fan forced) and prepare a baking tray by lining it with baking paper.
  • In a small frying pan, heat a depth of oil to 2cm over medium-high heat. Using a large sharp knife, slice filo into 5mm thick strips. Take about 1/4 of a sheet of filo at a time, gently place in the oil, and shape into rustic 'nests' using tongs. Fry for 10-20 seconds until golden and crispy. Drain on a paper towel-lined plate and sprinkle with sea salt and dukkah. Repeat with the rest of the filo strips.
  • Drizzle salmon with olive oil and season generously. Top with beetroot dip and bake for 12-13 minutes for medium doneness. Let it rest for 5 minutes before serving.
  • Prepare the yoghurt sauce by mixing together yoghurt, dill, chives, capers, lemon juice, lemon zest, and season to taste in a small bowl.
  • Gently move the salmon to a serving platter, then generously drizzle one-third of the yoghurt sauce over it. Sprinkle with more dill and chives, and drizzle with additional oil. Finish by placing the filo nests on top and serve promptly.

Similar Recipes