600g candied and golden beetroot
1 tbsp rapeseed or olive oil
1 medium onion finely chopped
3 garlic cloves finely chopped
20g root ginger grated
1 green chilli finely chopped
1 tsp garam masala
½ tsp chilli powder
Approx 700g skinless Scottish salmon fillet (6 x 120g portions will work) cut into bite size cubes
75g dried cranberries
200ml crème fraiche
Small bunch of coriander finely chopped
Salt and freshly ground black pepper
250g pack of filo pastry
22cm Loose bottomed cake tin.
Trim the beetroot, leave the skin on, put into a large saucepan and cover with water. Bring to a boil, reduce heat and simmer until almost cooked. Drain and set aside to cool.
Heat the oil and butter in a medium size pan and gently cook the onions for 1-2 minutes. Add the garlic, ginger and green chilli and continue to cook gently for 5 minutes. Add the spices and cook for 5 minutes. Leave to cool slightly.
Peel the beetroot and cut into cubes the same size as the salmon.
Mix the beetroot, cranberries and onion mixture together. Season.
Add the creme fraiche and coriander and mix well. Gently fold the salmon through the beetroot mixture.
Heat oven to 190C/170C fan/gas 5. Melt the remaining butter.
Unwrap the filo and brush the top sheet with melted butter and put the the sheet butter side down into a 22cm loose bottom cake tin – leave the excess hanging over the edge. Repeat with another 6 sheets of filo, overlapping to line the base and sides of the tin. Spoon in the filling and gently press down to firm.
Brush the remaining sheets of pastry with butter, slightly scrunch and place over top of the pie filling. Fold up the overhanging sides and scrunch at the edges of the tin. Brush with the remaining butter. Bake for 25 – 30 mins until golden. Allow to cool slightly before slicing.