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Ingredientes
- Extra virgin olive oil
- 1 pkt Fresh filo pastry or possibly 16 sheets, 30cm x 18cm
- 1 kg Salmon fillet, skinned
- 250 ml Hollandaise sauce
- 90 gm Dill sauce or possibly dill mustard
- 250 gm Sugar snap peas
- 2 x Handfuls fresh dill
- 2 x Lemons cut into 8 wedges Salt and pepper
Direcciones
- Preheat the oven to 180C/350F/gas 4.
- To make the filo baskets you will need 8 oven-proof bowls about 11cm in diameter. Brush the insides of the bowls with oil. Lay one sheet of filo out and brush half of it with the oil, then fold it in half to create a square. Brush the top of this with oil and repeat with another sheet of filo on top - you should now have 4 filo layers.
- Put these inside the bowl and brush the exposed pastry layer with oil.
- Repeat with the remaining bowls then cook in the oven for 10 min. When cold sufficient to handle take the filo baskets out of the bowls.
- Cut the salmon into chunks, top and tail the peas and cut in half. Mix the salmon and peas with the hollandaise and dill sauces and season. Chop half the fresh dill and add in to the mix.
- Put the salmon mix inside the baskets and cook for 20 min. Decorate with the remaining dill sprigs and the lemon wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 8 servings | |
| Calories 416 | |
| Calories from Fat 287 | 69% |
| Total Fat 31.88g | 40% |
| Saturated Fat 12.67g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 216mg | 72% |
| Sodium 169mg | 7% |
| Potassium 541mg | 15% |
| Total Carbs 3.55g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.5g | 1% |
| Protein 28.05g | 45% |
