Recipe may contain gluten, tree nuts, milk, fish and lactose.
There’s nothing like a colourful baked salmon adorned with dill and beetroot to brighten up your Christmas table! With crunchy pastry and a herbed yogurt sauce, it’s the perfect alternative to to your Christmas main, or the star of the show!
Grapeseed oil, to shallow fry
2 sheets filo pastry
3 tsp dukkah
1kg side of salmon, pin boned (skin on)
2 tsp olive oil, plus extra, to drizzle
125g (1/2 cup) beetroot almond dip
Fresh dill sprigs, to serve
Chopped fresh chives, to serve
Yoghurt dill sauce
200g (3/4 cup) Greek style yoghurt
1/4 cup fresh dill sprigs, finely chopped
2 tbs chopped fresh chives
2 tbs drained baby capers, finely chopped
1 tbs fresh lemon juice
1 tsp finely grated lemon rind
5 Method Steps
Step 1Preheat oven to 190°C/170°C fan forced. Line a baking tray with baking paper.
Step 2Heat 2cm of the oil(Grapeseed oil, to shallow fry) in a small frying pan over medium-high heat. Use a large sharp knife to thinly slice filo (2 sheets filo pastry) into 5mm thick strips. Working with approximately 1/4 sheet of filo ribbons at a time, carefully drop in oil and use tongs to shape into rustic ‘nests’. Cook for 10-20 seconds or until golden and crisp. Transfer to a plate lined with paper towel to drain. Sprinkle with sea salt and dukkah (3 tsp dukkah). Repeat with remaining filo ribbons.
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Step 3Drizzle the salmon (1kg side of salmon, pin boned (skin on)) with olive oil (2 tsp olive oil, plus extra, to drizzle) and season well. Spread with the beetroot dip (125g (1/2 cup) beetroot almond dip). Bake for 12-13 minutes for medium or until cooked to your liking. Set aside for 5 minutes to rest.
Step 4Meanwhile, for the yoghurt sauce combine the yoghurt (200g (3/4 cup) Greek style yoghurt), dill11], [chives (2 tbs chopped fresh chives), capers (2 tbs drained baby capers, finely chopped), juice (1 tbs fresh lemon juice) and rind (1 tsp finely grated lemon rind) in a small bowl. Season.
Step 5Carefully transfer salmon to a serving platter. Drizzle with one-third of the yoghurt sauce. Sprinkle with extra dill (Fresh dill sprigs, to serve) and chives (Chopped fresh chives, to serve) and drizzle with extra oil. Top with the filo nests and serve immediately.
All quantities above are averages