Cara, from ROTOTAI...
Caras Creamy Salmon Spinach Filo
smoked anatoki salmon complimented with orange kumera ,fresh spinach & the added richness of cream cheese all incased in crispy filo pastry. This recipe came from me mixing all my favourite ingredients and flavours together in one pie .This pie is all you need it has a bit of all the healthy food groups in one .Great as a leftovers (if there is any)take for lunch the next day.I have aioli or sweet chiili sauce with it .Be warned it is very morish.!
2 Votes
Since August 31st
Ingredients
- 400 -500grams salmon (either smoked fresh or pink in a tin)
- 1 large orange kumera
- 1 bundle fresh spinach
- 1 250gram container cream cheese
- 2 tblsp vegetable bullion
- 1tsp smoked paprika
- half box filo pastry
- ghee(clarified butter )or rice bran oil for cooking
Directions
- Cut kumera into bite size chunks
- cook until soft with the ghee or oil over low heat in frypan add paprika and buillion
- Line a pie dish with a few layers of filo pastry baste with ghee
- place salmon evenly in the pie dish
- put spoonfuls of cream cheese in pie dish
- add the kumera (ok if still warm)
- rip the spinach up a little and place in the pie dish
- scrunch up sheets of filo place loosely on top
- baste the top with pastry brush and ghee (melted)
- sprinkle top with sesame seeds ,parmasen or vege salt
- Cook for 20mins at 180c fanbake or 200c bake
| Serves | Cooking Time | Prep Time |
|---|---|---|
| 4-6 | 20mins | 15mins |
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