Ingredients
- 2 Florida Grapefruit
- 1 fennel bulb, finely diced
- A handful of kale, chopped
- 400g salmon fillet, cut into 1cm cubes
- 200g cooked and cooled rice
- 270g filo pastry
- 50g melted butter
Instruction
- Prep the filling: peel and segment one Florida Grapefruit, catching all those lovely juices, and place it into a mixing bowl.
- Add the finely diced fennel for a delicate crunch and the chopped kale for a fresh, earthy note.
- Stir in the diced salmon and season well with salt and pepper.
- Finally, mix in the cooked rice, allowing all those amazing flavours to come together.
- Build the pie: brush an ovenproof dish with a little melted butter. Lay the filo pastry sheets inside, making sure they overlap and hang over the edges.
- Fill and fold: spoon in the salmon mixture, then fold the overhanging filo back over the top, scrunching slightly for a rustic finish. Brush generously with the remaining butter.
- Bake: pop it into a preheated oven at 170°C and bake for 45 minutes, or until the pastry is beautifully golden and crisp.
- Serve & enjoy! For an extra hit of Florida Grapefruit goodness, squeeze over some fresh juice just before serving.
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