Crispy filo, couscous, sweet tomatoes, smoked paprika, dill & lemon
Ingredients
olive oil
1 x 270g pack of filo pastry
smoked paprika
100g couscous
800g ripe mixed-colour tomatoes
2 x 130g salmon fillets, skin off, pin-boned, from sustainable sources
165g raw peeled king prawns, from sustainable sources
2 lemons
1 bunch of dill (20g)
Method
Preheat the oven to 180°C/350°F/gas 4. Brush a 30cm non-stick ovenproof frying pan with olive oil and layer in three sheets of filo. Brush with oil again and dust from a height with paprika. Layer in the remaining sheets, leaving a good overhang. Brush with oil again, then sprinkle in the couscous. Finely slice the tomatoes and layer half into the pan, then season with a small pinch of sea salt and black pepper.
Slice each salmon fillet into three lengthways and arrange on top, then scatter over the prawns. Finely grate over the lemon zest. Finely chop and scatter over the dill, layer over the remaining tomatoes and drizzle with 1 tablespoon of oil. Add another small pinch of salt and pepper, then fold in the overhanging filo to cover, scrunching it as you go.
Brush with a little more oil, squeeze over the lemon juice and dust with more paprika. Place over a high heat on the hob until it starts to sizzle – about 4 minutes – then bake for 30 minutes, or until golden and cooked through. Nice served with a dollop of yoghurt and a seasonal salad.
