This dish of pastry-wrapped rice and fish is easy but impressive so it works well as a midweek meal or dinner party centrepiece
Prep:20 mins
Serves 6
2 eggs3 tbsp olive oil or rapeseed oil200g mushrooms, chopped200g packet cooked brown rice½ small pack dill2 lemons, 1 zested and juiced, 1 cut into wedges, to serve2 tbsp capers, chopped270g packet filo pastry (7 sheets)salad leaves, to serve600g salmon fillet, boned and skinned
STEP 1Boil 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. STEP 2Line 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.STEP 3Place 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.
