• Rolled salmon and mushroom pie

    Serves: 6
    Cooking Time: 50 mins


    • 40g butter
    • 400g white button mushrooms, roughly chopped
    • 1 garlic clove, peeled and crushed
    • salt and freshly ground black pepper, to taste
    • grated nutmeg, to taste
    • 15ml (1 tbsp) fresh parsley, chopped
    • 10 sheets filo pastry
    • 100g butter, melted
    • handful fresh dill, to taste
    • 800 – 900g salmon fillet, skinned and boned
    • 5 eggs, soft boiled and peeled
    • To serve

    • capers
    • fresh lemon wedges
    • 30ml (2 tbsp) fresh dill, chopped and mixed with 30ml (2 tbsp) Maldon sea salt



    Preheat the oven to 190°C. Heat the butter in a saucepan over medium heat and cook the mushrooms until almost dry. Add the garlic, and sauté for a further 2 minutes. Season to taste with salt, pepper and grated nutmeg.


    Pour the mixture into a blender, add the parsley, and blitz to make a rough paste. The mixture should not be runny.


    Brush the filo sheets with melted butter and layer with ripped dill to make a 50cm x 50cm square. Halve the salmon fillet lengthways and place in the centre of the pastry. Spoon the mushroom mixture over the salmon and place the eggs, in a row, in the centre of the salmon. Fold the pastry, from the side nearest you, over to close the salmon into a roll with the filling inside. Fold the pastry sides over the salmon and roll up, similar to a large spring roll. Brush with the remaining melted butter, place on a baking tray and bake in the oven until golden brown, 20 – 25 minutes. Allow to rest, 5 minutes, before cutting into slices.


    Sprinkle with capers and serve with a lemon wedge and dill salt on the side.