Salmon and watercress filo pie

Serves: 4

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Total Time: 45

Prep Time: 15

Cook Time: 30

• 2 large salmon fillets
• 150ml/¼ pint milk
• 1 tablespoon(s) olive oil
• 1  onion, finely chopped
• 2 clove(s) garlic, finely chopped
• 20 gram(s) pack dill, chopped
• 85 gram(s) pack washed watercress, roughly chopped
• 1  egg
• 200 gram(s) pack filo pastry
• melted butter, to glaze
• You will need: a shallow, square nonstick tin, about 30cm/12in x 18cm/7in

Method

1. Preheat oven to gas mark 5/190ºC (180ºC in a fan oven). In a saucepan, add salmon and cover with milk and a pinch of freshly ground black pepper. Cook gently with lid on for about 5-10 mins, till salmon is lightly poached. Remove with a slotted spoon and pop to one side. Remove skin, if it has any.
2. In a frying pan, heat oil and add onion. Cook till soft and translucent, then add garlic and cook for a few more secs. Stir through dill and season with a little sea salt and freshly ground black pepper. Stir through watercress, then remove pan from heat and combine onion mixture with egg. Now flake salmon, leaving pieces fairly big, and stir through till combined.
3. Lay three sheets of filo along bottom of tin, overlapping the edges, then lay another three the other way. Now fill with the salmon mixture, tuck down the excess filo pastry, then top with a further six sheets and tuck the edges down side of tin. Using a sharp knife, score the top into six squares, then brush liberally with butter. Pop in oven and cook till golden, about 20-30 mins. Serve hot or cold.

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