Salmon pie with leek, courgette and Brin

Ingredients

Preparation

Season the salmon with salt and cook in a pan with olive oil until golden brown on both sides. Cut the leek into thin strips crosswise and grate the courgette with a coarse grater. Cook the vegetables over a medium heat with a little oil for 5 minutes, remove from the heat and add the thyme. Season with salt and pepper Cut the Brin cheese into small pieces.

Flake the salmon into a bowl, add the cheese, vegetables, lemon zest and eggs, and mix thoroughly. Heat the oven to 180ºC. Assembly Brush one sheet of filo pastry with oil and place the other one on top. Cover a mould also greased with oil with the filo pastry, leaving the sheets protruding enough to cover the filling above. Place the salmon filling in the centre and cover with the filo pastry. Bake near the bottom of the oven for 25 minutes or until the pastry is golden brown and the filling is set.

Note You can substitute the salmon with bonito or cooked tuna and miss out the step of browning the fish in the pan.

Tips Mix a natural yoghurt with a spoonful of wholegrain mustard to accompany this dish