GENERAL
8 Sheets filo pastry; thawed
-if frozen
15 g Unsalted butter; melted
-(1/2oz)
FOR THE FILLING
300 g Salmon fillet or tail;
-(10oz)
A stick of lemon grass;
-bruised
75 g Cooked broad beans; (3oz)
FOR THE SALSA
2 ts Clear honey
1 tb Coarse-grain mustard
1 tb Balsamic vinegar
A pinch of chilli powder
-cayenne pepper
4 lg Ripe tomatoes; skinned and
-chopped
1/2 Onion; finely chopped
2 Red chillies; de-seeded if
-wished
8 Halves of sun-dried tomatoes
-in seasoned; drained
; oil
Preheat the oven to Gas Mark 4/180 C/350 F.
Lightly oil the base and sides of a 20cm (8inch) round flan tin and lay 2
sheets of pastry across the base, overlapping in the middle. Brush with
melted butter and mould the pastry into the sides of the tin, allowing the
excess pastry to hang over the edge.
Repeat the process, laying the pastry sheets at an angle to form the points
of a star around the circumference of the tin. Trim the edges if they
overhang too much.
Bake the pastry case in the oven for 15 minutes until crisp and golden.
Place on a wire rack to cool.
For the filling, place the salmon in a large frying-pan with the bruised
lemon grass and just enough water to cover.
Poach the salmon for 15-20 minutes until cooked. Remove the salmon form the
pan and drain.
When cool enough to handle, remove the skin and the bones (if necessary)
from the fish and flake the flesh.
To make the salsa, place all the ingredients in a blender or food processor
and blend until finely chopped.
Toss the salmon and broad beans in the salsa and spoon the mixture into the
prepared pastry case. Serve immediately.
Yields
4 servings