- 300ml/10½fl oz vegetable oil
- 2 tbsp olive oil
- 100g/3½oz wild mushrooms, chopped
- 100g/3½oz cooked salmon, cubed
- salt and freshly ground black pepper
- 4 sheets ready-made filo pastry
- 50ml/2fl oz melted butter, plus extra for drizzling
- 150g/3½oz cherry tomatoes
- 1 tbsp olive oil
- 3 tbsp balsamic vinegar
- 2 sheets ready-made filo
- 1 bunch fresh basil chopped
- 40ml/1½fl oz olive oil
- Preheat the oven to 200C/400F/Gas 6.
- Heat the oil in a deep, heavy-bottomed saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Heat the olive oil in a frying pan and fry the salmon and mushrooms for seven minutes. Season, to taste, with salt and freshly ground black pepper and leave to cool slightly.
- Brush a filo sheet with butter, then lay another sheet on top and brush with melted butter. Repeat with the remaining two filo sheets.
- Place the salmon mixture into the middle of the filo sheets. Fold in the sides, then roll up as a spring roll.
- Carefully add the spring roll to the hot vegetable oil and deep-fry for four minutes, turning over occasionally with metal tongs to ensure even cooking. When golden and crisp, remove with a slotted spoon and drain on kitchen paper.
- For the cherry ketchup, place the cherry tomatoes, oil and balsamic vinegar into a saucepan and bring to the boil. Cook for 5-6 minutes to reduce, until thickened.
- For the pastry cup, brush the two filo sheets with butter and place the layers into a ramekin. Bake in the oven for five minutes, or until crisp and golden. Remove from the oven and release the pastry cup from the ramekin.
- For the pesto, mix the basil and olive oil in a clean bowl and season, to taste, with salt and freshly ground black pepper.
- To serve, place the spring roll onto a plate. Fill the filo cup with the cherry tomato ketchup and place alongside the spring roll and drizzle the basil oil around.