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15 to 20 minutes

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Venison pie and green bean stew

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Slow-baked salmon sandwich with herbed goat cheese

Slow-baked salmon sandwich with herbed goat cheese

20 – 30 minutes

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Slow-baked salmon sandwich with herbed goat cheese

By Phillippa Cheifitz

Difficulty Easy

Cooking Time 20 – 30 minutes

Ingredients

2 fillets of skinned fresh salmon, about 1kg each

For the stuffing mix together:

50 g basil leaves, shredded
50 g Italian parsley, chopped
2 cloves garlic, crushed
1/4 cup shelled pistachio nuts, chopped
2 tablespoons good olive oil
200 g chevin (soft goat cheese), at room temperature
Salt and milled black pepper to taste
Organic or Italian wild rocket for garnishing Wash and dry the fish well

Method

Ask the fishmonger to skin the salmon, but take home the skin.
Slice into strips, sprinkle with some salt, then crisp in a 160°C oven for about an hour. Serve as a garnish or on the side.
Season and lightly oil the prettier side and place on a baking tin lined with non-stick baking paper. Spread with the goat cheese mixture. Cover with the prettier side, season and oil lightly.
Top with a sheet of non-stick baking paper. Bake at 160°C for 20 – 30 minutes or until the fish is medium rare. Allow to cool to room temperature before carefully removing to a platter. Sprinkle with rocket.