Ingredients

• 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

Directions

• 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.