It sounds like a very fancy dish, but with just a little bit of effort, you can create this restaurant-quality meal in your own kitchen. Whole salmon is stuffed with creamy goat's cheese, savoury pesto and sundried tomatoes in this recipe. Serve with buttered greens and Italian roast potatoes for a delicious Mediterannean meal.
- 1.4kg whole salmon fillet, boneless, butterflied
- 200g soft goat's cheese
- 100g tomato pesto
- 100g sundried tomatoes in oil, drained
- 50g green olives, drained
- Black pepper
Preheat the oven to 180C and line a baking tray with foil.
In a bowl, mix together the goat's cheese, pesto and a little of the oil from the tomatoes. Spread all over the inside of the salmon fillet and season with black pepper.
Dice the tomatoes and olives and sprinkle all over the cream cheese layer. Close the salmon and tie with twine. Put onto the prepared baking tray and roast for 30-40 minutes or until flaking.