A quick and lazy way to make a delicious fulfilling salmon en croute. The filo pastry is a great swap from puff pastry. Salmon is high in protein and one of the best sources of vitamin B12 and has heaps of potassium which helps to reduce blood pressure and water retention.
Serves 2 Ingredients 2 x salmon fillets 1 x diced shallot
1 x minced garlic clove sprig of dill roughly chopped
1 bag of spinach 2 x tbsp of crème fraiche juice of 1 lemon 2 sheets of jus-Rol Filo pastry
Method 1. Preheat the oven to 180oC, gas mark 6. 2. In a pan add olive oil and sweat down the shallot and garlic. After 5 minutes add the bag of spinach and cook until it’s wilted down. Add the crème fraiche, lemon juice, dill, seasoning and stir well. Set aside to cool. 3. Lay out one sheet of filo pastry in portrait, and brush with oil. Then fold in the top and bottom edges into the middle until they meet. Repeat this with another sheet of filo and lay the second sheet of filo onto the first. 4. Place the salmon fillet into the centre of your prepared filo sheets skin side down. 5. Once the mixture has cooled, load it on top of the salmon fillet. 6. Fold the pasty over the salmon to make a parcel and with the filo at the ends scrunch it up.
7. Put the salmon parcels into a baking tray, brush with oil and cook for 30-40 minutes until the salmon is cooked and the filo is golden.
Serve with buttering greens (broccoli, peas, asparagus) or anything else you might have in your fridge.
Comments