Sicilian Baked Salmon & Dilly Goat Cheese
1 whole fillet of salmon, around 1.4kg
240g Yarra Valley Cheese
Dilly Goats Cheese
150ml thickened cream
3 tbsp Greek yoghurt
100g sun-dried tomatoes, chopped
150g pitted green olives, chopped
1 cup fresh breadcrumbs
50g melted butter
2 cloves garlic, finely chopped
zest of 1 lemon
3 tbsp chopped parsley
25g (1oz) finely grated parmesan
2 tsbp olive oil
salt & pepper, to taste
Preheat oven to 210°C (fan forced)
Put the salmon fillet, skin side down, on a large baking tray, lined with paper. Season with salt & pepper.
Chop the sundried tomatoes and olives separately and set aside. You can do this separately in your food processor, makes it super quick.
Then make the Yarra Valley Cheese mix. In your mixer with paddle attachment add the Dilly Goats Cheese, cream & yoghurt. Mix to combine until mixture is smooth.
Spread the goat’s cheese, chopped sundried tomatoes, & chopped olives evenly over the salmon.
Mix the breadcrumbs, garlic, lemon zest and parsley with grated parmesan cheese in a bowl; season with salt & ground black pepper.
Sprinkle the breadcrumb mixture over the salmon, pressing the crumbs into the tomato paste.
Drizzle with olive oil then cook in the oven for 15-20min until the flesh of the salmon is just opaque and the crumbs are crisp and golden. Remove from oven and slide on to a serving platter.
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