Roast Smoked Salmon and Courgette Filo Pie

Step by step

Method

1. 1

   Beat the eggs in a large bowl and stir in the courgettes to coat them completely. Mix in the bulgar wheat, the olive oil, lemon zest and Parmesan and season with a little salt and lots of pepper. Taste and add a dash of lemon juice - remember the salmon may be salty, so don't add too much salt at this stage. Cover and leave to stand for an hour.

2. 2

   Preheat the oven to Fan 160C / 180C / 350F / Gas Mark 4 and set a baking sheet inside.

3. 3

   Brush a 20.5cm (8 inch) springform tin with olive oil. Carefully unroll the filo pastry - watch out as it can tear! Cut the stack in two through all thicknesses and restack. Remove one sheet at a time, keeping the rest under a damp tea towel so it doesn't dry out. Lay one sheet into the tin, lightly pressing it down into the base and up the side. Don't worry if it tears now - it won't be seen in the finished dish. Gently brush this layer with a little olive oil. Lay the next sheet just overlapping the first, and covering a further bit of the tin, and brush with oil. Repeat with the remaining filo until the base and sides are covered.

4. 4

   Gently stir the flaked salmon and basil into the courgette mixture and then ladle it into the filo pastry case, spreading it out evenly. Trim any straggly bits of filo hanging over the sides of the tin.

5. 5

   Bake for 45 - 50minutes on the hot baking sheet. Remove from the oven and cool until just warm before removing it from the tin to serve. Very good with a tomato salad and delicious eaten cold.