Crispy Baked Salmon Fillets
Ingredients
- 4 Salmon fillets
- Olive oil
- Juice of 1 lemon
- Salt and black pepper
- 2 x 100g packs Castle MacLellan Smoked Salmon Pate
- 25g Panko breadcrumbs
- 1 tablespoon dill
- 1 tablespoon chopped parsley
To serve
- 2 tbsp natural yogurt
- 2 tsps sumac
- 4 large soft wraps with herbs
- 1 red onion thinly sliced
- Rocket leaves
- Pomegranate seeds
Instructions
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Preheat oven to 190C, Fan 170C, Gas 5.
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Place the salmon fillets on a sheet of baking paper on an oven tray. Squeeze half of the the lemon juice over the fillets and season with a little salt and pepper.
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Spread 25g Smoked Salmon Pate evenly over the top of each of the fillets.
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Mix together the bread crumbs with the chopped herbs and sprinkle over the pate, pressing down lightly to help the bread crumbs to stick.
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Bake the coated fillets in the preheated oven for 15-20 minutes depending on the thickness of the fillets, until the fish flakes.
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While the salmon is cooking, spoon the remaining pack of Smoked Salmon Pate into a small bowl and stir through the yogurt, juice of 1/2 a lemon, and 1 heaped tsp of sumac. Mix well together.
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To serve, spread the wraps generously with the smoked salmon and yogurt dip. Place a cooked salmon fillet in the centre of each and toss over a few slices of red onion, rocket leaves and pomegranate seeds if using. Add a sprinkling of sumac and serve.
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Tip: Place the breadcrumbs in a bag, add the chopped herbs, seal the bag and shake well to mix together.