I’ve been MIA for a while. That’s why I made this New Year’s resolution: at least one post a month, recipe or otherwise. Will see how I go.
So here we go, first post for 2014
Just enjoyed this light lunch on our patio, perfectly paired with an Australian Sauvignon Blanc Semillon and a home-grown rocket salad.
I made this recipe previously on many occasions, following Laura Calder’s recipe Baked Tuna and Egg Phyllo
This time I had some hot-smoked salmon fillet leftover so I used that, equally as good as tuna.
1 grilled fillet of salmon (250-300g), cooled
Cup of grated Gruyere cheese
3/4 cup of chopped parsley and/or coriander (cilantro)
2 scallions, chopped
Salt and pepper to season
6 to 8 sheets phyllo pastry
Melted butter, for brushing, about 50 g
1. Heat the oven to 425°F/220°C. Cool and flake the salmon up in a bowl with a fork. Add the Gruyère and the chopped parsley, coriander and scallions.
Season with salt and pepper. Mix well.
2. Brush one phyllo sheet with butter put another sheet on top. Cut into three long strips. Using two pieces of the pastry drape one over the other making an “X” formation. Lay the third piece of pastry right down the middle over the “X” formation, it should then look more like a circle or wheel. (You may want four thirds.)
3. Make a ring of filling, like a flat doughnut in the middle of the pastry where the layers cross. Crack an egg into the ring. Season. Pull the phyllo edges into a parcel and set on a baking sheet. Make the remaining parcel.
4. Brush the parcels with melted butter. Bake 5 minutes for a runny egg inside and 10 minutes for a firm egg. This is nice with a simple rocket salad with balsamic vinaigrette.