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Ingredients
Salmon filling
- 1 eschalot
- 1 fresh long red chilli, trimmed
- 1 tbsp pickled capers, drained
- 200 g Greek-style natural yoghurt
- 2 pinches ground black pepper
- 2 eggs
- 300 - 400 g hot smoked salmon, flaked into bite-size pieces
- olive oil spray (see Tip)
- 8 sheets filo pastry
- 3 tbsp panko breadcrumbs
- 2 tsp sesame seeds
Herb dressing
- 5 sprigs fresh flat-leaf parsley, leaves only
- 5 sprigs fresh basil, leaves only
- 1 garlic clove
- 2 pinches salt
- 60 g extra virgin olive oil
- 20 g lemon juice
- Nutrition
- per 1 portion
- Calories
- 1837.7 kJ / 437.6 kcal
- Protein
- 24.7 g
- Carbohydrates
- 19 g
- Fat
- 28.3 g
- Saturated Fat
- 4.7 g
- Fibre
- 5.5 g
- Sodium
- 867.8 mg
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