Jamie Oliver’s Salmon & Prawn Pie in a Pan
Crispy filo, couscous, sweet tomatoes, smoked paprika, dill & lemon.
Servings: 4
Ingredients
- olive oil
- 1 270g/10oz pack filo pastry
- smoked paprika
- 100 g / 3½ oz couscous
- 800 g / 1¾ lb ripe mixed-colour tomatoes
- 2 130g / 4½ oz salmon fillets skin off, pin-boned, from sustainable sources
- 165 g / 6oz raw peeled king prawns from sustainable sources
- 2 lemons
- 1 bunch (20g / ¾ oz) bunch of dill
Instructions
- 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 stove top 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.
