Name: Salmon and chard pie
Total time: 40 min
Yield: Serves 4
Ingredients: 75g butter; 400g, stems and leaves separated and chopped Swiss chard; 1 clove, crushed garlic; 8 tbsp crème fraîche; 500g, cut into 3cm pieces skinless salmon fillet; 4 sheets filo pastry

75g butter
400g, stems and leaves separated and chopped Swiss chard
1 clove, crushed garlic
8 tbsp crème fraîche
500g, cut into 3cm pieces skinless salmon fillet
4 sheets filo pastry

Method

step 1
Heat a knob of the butter in a frying pan then add the chard stems and season. Cook gently for 8-10 minutes or until the stems are tender. Add the leaves and garlic, and cook until the leaves are wilted and tender. Stir in the crème fraîche and salmon chunks, and cool.
step 2
Heat the oven to 200C/fan 180C/gas 6. Melt the rest of the butter in a small pan.
step 3
Brush the melted butter on three sheets of filo and use to line a 20cm springform cake tin, overlapping to fit. Tip the salmon filling into the middle and spread out until even. Fold over the filo then butter the last sheet of filo and scrunch up over the top. Bake for 20-25 minutes or until deep golden and crisp. Cut into wedges to serve.