Mood & mind Warm duck, clementine & watercress salad
Crisp-skinned duck breast sliced over watercress, clementines and pomegranate; a light festive main.
Salmon, spinach & dill filo parcel
A festive salmon en croute in filo: spinach, dill and lemon creme fraiche inside a shattering crust.
Ingredients
Servings 6
Quantities scaled from the original (6 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Mix spinach, creme fraiche, zest, dill and mustard.
- Step 2
Layer the filo, brushing each sheet with oil.
- Step 3
Sit the salmon in the centre; spread the spinach mix on top. Wrap into a parcel, seam down.
- Step 4
Brush, scatter seeds; bake at 190C fan for 30 to 35 minutes.
- Step 5
Rest 5 minutes; slice thick. Greens and potatoes alongside.
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Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 34g |
| Carbohydrates | 20g |
| – of which sugars | 3g |
| Fibre | 2g |
| Fat | 29g |
| – of which saturates | 8g |
| – of which omega-3 | 2.2g |
| Calcium | 110mg |
| Iron | 2.2mg |
| Salt | 0.6g |
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