Hot smoked salmon en croute
- 2 red peppers
150 g pre-rolled, ready-made filo pastry
2 x 200gm packs of award winning hot smoked salmon skinned
Small bunch basil, chopped
1 egg, beaten
Sea salt and freshly ground black pepperFor the sauce
100ml double cream
1/2 lemon, juice only
1 tbsp pesto
Small bunch basil, chopped
- Preheat the oven to 200C/gas 7 and heat a baking sheet until very hot.
Cut the peppers in half, remove the seeds and place cut side down onto a baking sheet. Cook for about 30 minutes until charred and soft.
Transfer to an oiled bowl, cover tightly with cling film and leave until cool enough to handle. Remove the skin from the peppers and cut the flesh into thin strips.
Open out the filo pastry and keep covered with a wet tea towel until ready to use.
Place a portion of the salmon onto the centre of the pastry, leaving about a 3cm border. Season with salt and pepper and arrange the peppers with the basil leaves on top.
Brush all the filo pastry with butter and encase the hot smoked salmon steak with the roasted peppers and basil leaves inside.
Brush with beaten egg and transfer carefully to the hot baking sheet. Bake for 12-15 minutes until golden brown; rest for 5 minutes before serving.
To make the sauce, simply heat the cream in a pan, add the lemon juice and pesto and season with salt and pepper.
Just before serving, add the basil as a tasty garnish.
