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Salmon fillet with prawn and feta cheese mousse in filo pastry with baby spinach and crispy pancetta salad
Serves: 2
Ingredients
• 2 salmon fillets (Frosta) • 5 peeled prawns • 200g feta cheese • Zest of a lemon • Chopped parsley • 1 egg white • Filo pastry sheets • Melted butter for brushing • Poppy seeds for sprinkling • Baby spinach • 100g pancetta cooked till crispy • Olive oil (Borges classic) • Fresh ground pepper
Method
Hold the salmon flat down with the palm of your hand and slice in 2. Prepare the stuffing, chop the prawns, crush the feta and mix together. Mix in the lemon zest and parsley, bind with egg white. Devide the mixture between the two halves and sandwich the fish. Brush the filo with melted butter, place the fish on top and roll with the pastry. Brush round with the butter and sprinkle with the poppy seeds. Bake in a hot oven temp 175 for 20 minutes. Toss the spinach leaves with the pancetta, orange segments and their juice, season with fresh ground pepper and drizzle with olive oil.
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