Ingredients
• 210g can red salmon, drained, skin and bones removed, flaked
• 1/2 cup frozen baby peas
• 4 green onions, thinly sliced
• 1 tablespoon chopped fresh dill
• 1 teaspoon finely grated lemon rind
• 4 sheets filo pastry
• Alfa One rice bran oil cooking spray
• 4 eggs
• 1/4 cup reduced-fat milk
• 2 tablespoons finely grated parmesan cheese
• Mixed salad leaves, to serve
Method
1. Preheat oven to 200°C/180°C fan-forced. Lightly grease a 2.5cm deep, 11.5cm x 34cm (base) loose-based fluted tart pan.
2. Place salmon, peas, onion, dill and lemon rind in a bowl. Stir to combine.
3. Place 1 sheet filo on a flat surface. Spray with oil. Repeat, layering, with remaining filo and oil. Line base and sides of prepared pan with filo. Spoon over salmon mixture.
4. Whisk eggs, milk and parmesan in a bowl. Pour over salmon. Roll up overhanging filo sides. Bake for 35 minutes or until golden and just set. Serve with salad leaves.
