- 2 tbsp olive oil
- 150g/5oz salmon, cooked, cut into cubes
- 150g/5oz wild mushrooms, chopped
- salt and freshly ground black pepper
- 50g/1¾oz vacuum-packed chestnuts, chopped
- 50g/1¾oz ricotta
- 200g/7oz salmon fillet, cut in half
- 1 handful fresh basil leaves
- 2 tbsp olive oil
- 200g/7oz cherry tomatoes
- 1 tbsp of olive oil
- salt and freshly ground black pepper
- 1 bunch fresh basil chopped
- 40ml/1½fl oz olive oil
- Preheat the oven to 200C/400F/Gas 6.
- For the filling, heat the olive oil in a frying pan and fry the salmon and mushrooms for seven minutes. Season with salt and freshly ground black pepper and leave to cool slightly.
- Add the chopped chestnuts and ricotta, transfer the mixture to a food processor and blend until smooth.
- For the stuffed salmon, spread the chestnut mixture on top of one of the salmon halves, add the fresh basil leaves and top with the other piece of salmon.
- Heat the oil in a frying pan and add the stuffed salmon and cook for four minutes on each side, or until cooked through.
- Place the tomatoes onto a baking sheet, drizzle with oil and season with salt and freshly ground black pepper. Place in the oven to roast for six minutes.
- For the basil oil, mix the basil and olive oil in a clean bowl and season, to taste, with salt and freshly ground black pepper.
- To serve, spread the basil oil onto a plate. Place the salmon on top and the roasted tomatoes alongside.