Are you feeding non-meat eaters this year? A really effective fishy centre piece that’s really quick to prepare and easy to serve could be the answer – Roast Crusted Salmon With Feta And Cranberries
Roast Crusted Salmon with Feta and Cranberries Is a really festive alternative. All you need to do is buy a whole salmon fillet calculating 170g per person. For 6 people approx. 1kg will work perfectly. To make it really easy to serve remove pin bones if necessary (they are in the middle of the thick end of the fish) and then cut the raw salmon into portion size servings, this will make it incredibly easy to serve as you can pick up one piece at a time when plating up. Lift onto a baking sheet covered in aluminium foil and follow the instructions as per the recipe
*Omit nuts for the recipe if concerned about allergies.*
This can be prepared in advance and takes very little time to cook. Serve it along with all traditional Christmas fillings, like roast potatoes!
Serves 6 (but can easily be doubled)
For the filling
1 x 1kg salmon fillet (use two fillets sandwiched together with some chopped herbs forn 10 – 12 )
1 tbsp chopped dill
100g low fat cream cheese
For the topping
2 tbsp chopped dill and parsley
90g cool melted butter
200g sourdough breadcrumbs
2 tbsp chopped semi dried cranberries
2 tbsp chopped roasted hazelnut
100g feta cheese
Salt and freshly ground black pepper
Flat leaf parsley or rocket to garnish
Arrange the fish on a baking sheet lined with aluminium foil and make a 2-3cm slit along the middle of the fish.
For the filling : mix the dill and low fat cream cheese together and season with salt and pepper. Spread along the middle of the slit. For the topping: mix the herbs into breadcrumbs with the cranberries and hazelnuts. Stir in the melted butter and add the crumbled feta cheese and season lightly. Sprinkle the crumb over the top and refrigerate until ready to cook.
Heat the oven to 190C, gas mark 5 and bake the fish for 15 – 18 minutes or until the fish is opaque.