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.

Salmon & potato filo roll
Salmon & potato filo roll
0 Likes
Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Simplify weeknight meals with delicious and speedy salmon filo rolls.
Ingredients:
  • 50g butter, plus extra, melted, to brush
  • 1 large desiree potato, peeled, cut into 1cm cubes
  • 40.00 ml lemon thyme leaves
  • 2 eschalots, finely chopped
  • 2cm piece ginger, cut into julienne (matchsticks)
  • 1 clove garlic, crushed
  • 100g (1 cup) walnuts, roughly chopped
  • 25g (1/3 cup) dried breadcrumbs
  • 2 lemons, zested
  • 2 red banana chillies (see note), seeded, finely chopped
  • 250.00 ml flat-leaf parsley leaves, roughly chopped
  • 400g piece salmon, skinned, pin-boned, cut into 1cm cubes
  • 110g goat's cheese, crumbled (see note)
  • 6 sheets filo pastry
  • 1 egg, lightly beaten
  • Steamed broccolini, to serve
  • Minted yoghurt (optional), to serve
Instructions:
  • In a large frying pan over medium-high heat, melt butter until sizzling. Add potato, thyme, eschalots, ginger, and garlic. Cook, stirring occasionally, for 3 minutes until potatoes are lightly golden. Then, toss in walnuts and breadcrumbs and cook for another minute until the crumbs soak up the butter and turn golden brown.
  • In a large bowl, combine potato mixture with lemon zest, banana chillies, parsley, salmon, and goat’s cheese. Season with salt and pepper, then gently toss to mix well. Allow to cool for 10 minutes before serving.
  • Preheat the oven to 220C. Start by laying one sheet of filo on a work surface with the long edge facing you. Brush it with melted butter and top with another sheet of filo. Continue layering the filo sheets, buttering in between each layer. Spoon the salmon mixture onto the pastry, leaving a 3cm border. Roll it up lengthwise and gently press to seal.
  • Prepare the oven tray by lining it with baking paper. Gently place the salmon roll on the tray with the seam-side facing down. Brush the top lightly with egg and season to taste. Bake in the oven for 20 minutes, or until the salmon is cooked and the pastry is golden.
  • Slice the roll into thick pieces. Serve right away with steamed broccolini and minted yoghurt, if desired.

Similar Recipes