Salmon & kale filo pie

A delightful family meal that is low in saturated fat and salt.

• Preparation: 15 mins
• Cooking: 15 mins
• Serves: 4

What you need:

• 2 skinless salmon fillets
• 200g pack shredded curly kale
• 1/2 tsp ground nutmeg
• 25g pack chives, chopped
• 3 sheets filo pastry
• 2 1/2 tbsp cold-pressed rapeseed oil
• 1 1/2 tsp sesame seeds

What you do:

1. Pre heat the oven to 200oC, gas mark 6.
2. 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.
3. Brush the sheets of filo pastry with the rapeseed oil and cut 1 sheet in half, place 1 half into the base of a greased ovenproof dish. Spread over 1/2 the salmon mixture and top with half the kale, 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.
4. Bake for 15 minutes until golden.

Cook's tip:

Kale can be substituted with wilted spinach and try adding a little crumbled feta cheese with the salmon.

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