A Fishy Christmas Serves 6


This festive wreath makes a great alternative to traditional roast turkey and can be prepared in advance the night before


Salmon&Monkfish FiloWreath


Ingredients: • Sunflower oil, for greasing • 100g butter, melted • 270g pack filo pastry, thawed if frozen • 450g salmon fillet, skinned and diced • 450g monkfish fillet, skinned and diced • 225g cooked peeled tiger prawns • 2 tbsp lemon juice • 3 tbsp chopped fresh dill • Salt and freshly ground black pepper  Lemon wedges and dill sprigs, to garnish


Use the sunflower oil to grease a 1.2 litre capacity ring mould, then line the mould with cling film.


Brush the sheets of pastry, one by one, with melted butter and use nearly all of them to line the ring mould. Overlap the pastry sheets slightly as you go and repeat the layers 3‐4 times. Leave the excess pastry to drape over the side of the mould.


Mix the salmon, monkfish and prawns in a large bowl and stir in the lemon juice and chopped dill. Season with salt and freshly ground black pepper.


Spoon the fish mixture into the pastry‐lined mould, pressing down gently. Fold the excess pastry in over the filling and top with more


Ready in 1 hour 30 minutes, plus chilling time


buttered sheets of pastry, cutting them to fit and completely cover the filling. Stamp small star shapes out of any remaining sheets of buttered pastry and place on a plate.


Cover the ring mould and the plate with cling film and chill in the fridge for at least 1 hour (or overnight). Carefully invert the ring mould onto


a large baking sheet and then remove the mould and the cling film. Re‐melt any remaining butter and brush all over the pastry.


Bake in a preheated oven at 190C/fan 170C/Gas Mark 5 for 40‐45 minutes until the pastry is crisp and golden. Bake the pastry stars on a separate baking sheet for 5 minutes until golden.


Allow the wreath to stand for 5 minutes, then transfer to a serving platter and decorate with the pastry stars. Garnish with lemon wedges and dill sprigs.


TIP Filo pastry sheets can vary in size, so simply cut to fit. Don’t worry if they tear, just place another piece of buttered pastry on top to cover the tear.


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