Make weeknight cooking easy with this quick and tasty salmon filo roll.
- Heat butter in a large frying pan over medium–high heat. Add potato, thyme, eschalots, ginger and garlic, and cook, tossing, for 3 minutes or until potatoes are light golden. Add walnuts and breadcrumbs, and cook, tossing, for a further minute or until crumbs have completely absorbed the butter and are browned.
- Place potato mixture in a large bowl and add lemon zest, banana chillies, parsley, salmon and goat’s cheese. Season with salt and pepper, then toss gently to combine. Cool for 10 minutes.
- Preheat oven to 220C. Place a sheet of filo on a work surface with the long edge facing you. Brush with melted butter and top with another sheet of filo. Repeat layering with remaining filo, brushing between each layer with butter. Spoon salmon mixture over pastry, leaving a 3cm border around edges. Roll up lengthwise, then gently press pastry to seal the roll.
- Line an oven tray with baking paper and place salmon roll seam-side down. Lightly brush top with egg and season. Bake for 20 minutes or until salmon is just cooked and pastry is golden.
- Thickly slice roll. Serve immediately with steamed broccolini and minted yoghurt, if using.
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