Kale is all the rage right now thanks to it’s great health benefits and high vitamin content, and when paired with salmon – which is equally as good for you thanks to its Omega-3 content – it makes for a really healthy meal that you know everyone will love this Autumn.
This delicious salmon and kale pie uses flaky filo pastry to give it a nice and crispy topping. Nutmeg and chives are used to flavour along with sesame seeds, so it really does come out very tasty.
Whether you’re entertaining and want to try something a little different, or just want a great winter meal that you know will fill up the whole family, this is a great go to option that you’ll want to try again and again.
Recipe from Rapeseed Oil Benefits
- 2 skinless salmon fillets
- 250g curly kale
- ½tsp ground nutmeg
- 25g chives, chopped
- 3 sheets of filo pastry
- 2½tbsp cold-pressed rapeseed oil
- 1½tsp sesame seeds
Preheat the oven to 200C, gas mark 6. Poach the salmon for 10-15 minutes until cooked through, then flake
Add the kale to boiling water and boil for 3-4 minutes, drain well and mix in the nutmeg.
Mix the salmon with the chives and season with black pepper. Brush the sheets of filo pastry with the oil and cut 1 sheet in half, place 1 half into the base of a greased ovenproof dish.
Spread over ½ the salmon mixture and top with half the kale and season with pepper. Repeat with the other half sheet of filo and spread over the remaining salmon mixture and kale. Finally top with the last 2 filo sheets, scrunching them up. Sprinkle with sesame seeds.
Bake for 15 minutes until golden.