Salmon Bake

This is a delicious spring dish that makes the best of fresh herbs. Dill goes particularly well with fish.

• 220g uncooked salmon
• 2 medium leeks
• 1 tablespoon rapeseed oil
• 10 button mushrooms (optional)
• 100g mini plum tomatoes
• 1 green or red sweet pepper, chopped
• 150g spinach
• 50g frozen or fresh peas
• Handful fresh herbs: dill, parsley, chives, marjoram, chervil
• 4 eggs
• 100g cream cheese
• Half a 250g pack of filo pastry
• 3 tablespoons olive oil
• 15g butter
• Salt and pepper

Cook the sliced leeks in the rapeseed oil until soft.

Add sliced mushrooms, chopped tomatoes and sweet pepper, and cook for a few minutes. Incorporate chopped spinach and peas and cook for two minutes.

Stir in the finely chopped herbs. Whisk the eggs in a bowl and add the cream cheese. Add seasoning.

Chop the salmon into cubes and place in the base of a casserole dish.

Layer the vegetables on top of the salmon.

Pour the eggs and cream cheese mixture over the top.

Cut the filo pastry into squares.

Scrunch up and place on top, covering the pie.

Melt the butter and olive oil together in the microwave. Use a pastry brush to completely cover the pastry with oil.

Bake in the oven at 190C/ Gas 5 for around 30-40 minutes.

The dish will be cooked when bubbling hot and the pastry has turned golden.

The other half of the filo pastry pack can be frozen for later use.