Once prepared this rustic bread stuffed with salmon, peppers, red onions and watercress pesto will keep for days. Perfect for a large picnic party.
Ingredients
- 1.5kg/3lb 5oz
salmon fillet - 1
lemon, sliced - 1 large bunch
basil - 2
garlic cloves - 60g/2¼oz toasted
pine nuts - 400g/14oz picked
watercress - 400ml/14fl oz extra virgin
olive oil - 2
red onions finely, sliced - 6
courgettes, thinly sliced lengthways - 2 tbsp
olive oil salt and freshly ground black pepper - 1 large pain de compagne loaf (round loaf of rustic bread or sourdough)
- 3 x 200g/7oz jars roasted piquillo red
peppers, opened out
Preparation method
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Preheat the oven to 200C/400F/Gas 6.
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Place the salmon in a deep-sided tray with the lemon slices, cover with water then place in the oven for 15-20 minutes, or until just cooked through.
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Remove and allow to cool slightly before flaking the fish into large pieces.
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To make a pesto, put the basil, garlic, pine nuts and two-thirds of the watercress into a food processor and blend until slightly chunky, then add the oil gradually until it forms a thick paste.
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Heat a griddle pan until very hot.
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Toss the courgettes with a tablespoon of olive oil and season with salt and black pepper. Place on the griddle in batches and cook for 1-2 minutes until just cooked through. Remove and set aside to cool.
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Take the loaf and cut off the top ¼ and set it aside.
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Scoop out all the bread from the inside of the loaf. (You can keep it for making breadcrumbs at a later date.)
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Spread some of the pesto into the bottom of the loaf.
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Place a quarter of the charred courgettes into the bottom of the loaf and press down lightly. Place a quarter of the remaining watercress on top and press down.
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Top with a quarter of the salmon, peppers, sliced onions and more pesto, then repeat the layers until the loaf is full to the brim, then place the lid back on top.
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Wrap very tightly in cling film and place in the fridge for at least one hour, but preferably overnight or even for up to three days.
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To serve, unwrap and cut into wedges.