Thank you for your support at the Twizel Salmon & Wine Festival on the 24th of February - we had a blast and we'll see you there next year!

Beetroot Hummus Salmon with Filo Topping

beetroot hummus salmon with filo topping



Grapeseed oil, to shallow fry

2 sheets filo pastry

3 t dukkah

1kg pinboned salmon fillet, skin on

2 t extra virgin olive oil, plus extra, to drizzle

½ C beetroot hummus

Fresh dill sprigs, to serve

Chopped fresh chives, to serve

Yoghurt dill sauce

¾ C greek yoghurt

¼ C fresh dill sprigs, finely chopped

2 T chopped fresh chives

2 T drained baby capers, finely chopped

1 T fresh lemon juice

1 t finely grated lemon rind



  1. Preheat oven to 190°C/170°C fan forced. Line a baking tray with baking paper.
  2. Heat 2cm of the oil in a small frying pan over medium-high heat. Use a large sharp knife to thinly slice filo into 5mm thick strips. Working with approximately 1/4 sheet of filo ribbons at a time, carefully drop in oil and use tongs to shape into rustic ‘nests’. Cook for 10-20 seconds or until golden and crisp. Transfer to a plate lined with paper towel to drain. Sprinkle with sea salt and dukkah. Repeat with remaining filo ribbons.
  3. Drizzle the salmon with olive oil and season well. Spread with the beetroot hummus. Bake for 12-13 minutes for medium or until cooked to your liking. Set aside for 5 minutes to rest.
  4. Meanwhile, for the yoghurt sauce combine the yoghurt, dill, chives, capers, juice and rind in a small bowl. Season.
  5. Carefully transfer salmon to a serving platter. Drizzle with one-third of the yoghurt sauce. Sprinkle with extra dill and chives and drizzle with extra oil. Top with the filo nests and serve immediately with the extra yoghurt sauce.


Serves 6.

Recipe adapted from


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