A tasty weekend dish is a lovely addition to your Christmas dinner. It is the simplest of pie recipes with a subtle citrusy and piquant flavour. There is no oily fish I can think of that doesn’t work with red cabbage sprouts. The richer, oily fish such as salmon is more appropriately matched to these peppery, colourful sprouts.
This recipe is just perfect, it’s a crispy pastry with a sweet and savoury filling with luxurious salmon is seriously a tasty twist on a traditional recipe.
2 tablespoon Azada Olive Oil & Lemon
300 grams salmon, skin removed and filleted into 2 pieces
95 grams red cabbage sprouts
2 tablespoons Dijon mustard
2 tbsp clear honey
1 tablespoon apple cider vinegar
20 grams fresh dill, finely chopped
1 x 280g ready-made puff pastry sheet
1 large egg beaten, mixed with a little milk
Salt and freshly ground black pepper for seasoning
Preheat the oven to 180℃/ 350℉/ Gas mark 4.
Line a large baking tray with greaseproof paper.
In a small saucepan, gently heat Azada’s Olive Oil & Lemon, honey and vinegar. Once the honey as melted, add the mustard and finely chopped dill. Add the red cabbage sprouts and season with salt and freshly ground black pepper, give it a good mix and set aside.
Lay the pastry out onto the lined baking tray. Generously spoon the filling along the centre of the pastry and place the salmon fillets on top.
Brush the edges of the pastry with the beaten egg and milk mixture.
Fold the pastry over sides of the salmon, sealing the edges by pressing them together, leaving the centre of the salmon on display.
Brush the pastry with the remaining beaten egg and milk mixture and bake in the oven for 35-40 minutes.
Serve with seasoned potatoes and green beans.