Crunchy Super Salmon Roast


At this time of year everyone wants to pour brandy butter over everything with a side of clotted cream and probably something infused with alcohol, so I think it’s important to keep it light and tasty to keep everyone enjoying their food. This is an easy alternative to the Sunday roast, make ahead and hold until you’re ready and serve with a fluffy side salad with lemon juice and olive oil. Delicious and vitamin packed.

The quantities are easily adapted to suit however many you have around the table – just buy responsibly sourced fish and keep the vegetables fresh.

Crunchy Super Salmon Roast – Serves 6

300g smoked haddock

300g salmon fillets

Approx.1 pint milk

I x bag microwave grains (I used Tilda Quinoa, Pumpkin & Sunflower Seeds on this occasion)

2 x organic eggs, boiled, cooled and chopped

1 x leek, chopped

6 white mushrooms, chopped

2 x large cloves garlic

1 x packet fresh filo pastry

coconut oil for cooking


Take a large bowl and keep on the side to assemble your ingredients as they are cooked.

Place the fish in a large saucepan and add milk until just covered. Gently poach the fish until just opaque. Remove from the pan, check for and discard any bones or skin and flake your fish into the waiting bowl.

While thats cooking, boil the eggs, cool and chop. Add to the bowl.

Microwave the grains. Cool and add to the bowl.

Take a frying pan, melt 1 tbsp of coconut oil into it and gently fry off the chopped leek and garlic. Add the mushroom and cook until soft and bright. Cool and add to the bowl.

Mix up all the bowl ingredients gently until well combined.

Dig out a baking sheet and butter well. Take the filo and lay out three sheets one on top of another on the sheet, spraying with olive oil or brushing with melted butter between each one.

Pile the bowl filling into the middle and assemble in a loaf shape, leaving 3″ around the edges to turn up and form the side of the roast. Butter or spray the pastry as you go.


Now start adding gently scrunched sheets of filo on the top, ensuring the sheets overlap slightly so the filling doesn’t escape when cooking. Brush the top with butter and add some sesame seeds to decorate if you wish.

At this point you can cover with cling film and refrigerate until you are ready. If you’re ready to go, pop into a warm over 200dg/Gas 6 for 30-40 minutes until golden and crispy.

This is posh enough for a dinner party but very popular with the whole spectrum of kids who visit here. And, it leaves you free to enjoy your Sunday without the dread of the post roast washing up. Have a lovely day.

Karen x



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