These Baked Salmon Filo Parcels are an easy way to prepare fish quickly and in a non-smelly way. Dressed with an old-fashioned Farmstyle Pickle relish and served with a veggie-ful cauliflower mash, they disappeared quicker than I could say let’s eat.
One of the major reasons many people abstain from eating seafood, or fish in particular, is the omnipresent smell that fills the air for hours after the meal has been cooked and devoured. My dear husband Matt, is one of those people. While he likes to tuck into a piece of nicely cooked fish while we are out, he sometimes has reservations about doing the same at home.
Over time I have devised a number of ways to cook fish to his liking, without actually offending his nostrils. Despite an occasional pre-dinner grimace, I’m pleased to say, so far, he has been happy with most of the non-smelly fish dishes I’ve blogged: fish burgers and healthier fish fingers both of which the family is crazy about, torched salmon tacos, Thai fish cakes, fish in masterstock, fish wrapped in rice paper and this salmon and miso soup. Most, because gems like the Polish Fish Sausage in Stock Jelly as well as its Asian-inspired version, are reserved for my own personal and uninterrupted enjoyment. So there, another nostril-friendly, belly-satisfying and non-smelly fish dish.
The idea of baking the salmon in filo parcels dawned on me the other day. It’s brilliant really because it keeps the flavours (and scent) inside the thin, flaky, undulating crust that’s a world lighter than puff, my ususal pie pastry of choice. Though, this is no pie. It’s a simple parcel of salmon, a dollop of Anathoth’s all natural Farmstyle Pickle relish – which is an instant sensation in classics like chicken pies, wrapped in three sheets of pastry. Nothing more, nothing less, but trust me, the flavours are there!
As for the mash, well the kids polished off a larger than usual serve of “the pea potato”, promptly asking for seconds. It seems they loved cauliflower mash as much as they loved cauliflower pizza I served during a client shoot once, without the slightest hint of mealtime trickery detected.
Postcards from around Anathoth Farm New Zealand
Speaking of Anathoth (pron: Anatot)… Late last year I had the pleasure of finally making my way over the Tasman to visit the small town of Geraldine in South Canterbury on New Zealand’s South Island, home to Anathoth Farm and Barker’s of Geraldine. Some of you may know that my love of the brand began long before I this blog was born; their boysenberry jam reminding me of my Mum’s traditional-recipe jams. Over the past couple of years I have also been developing recipes for Anathoth’s jams, relishes, pickles and fruit mince, as well as a number of other products currently only available in New Zealand (love that juicy Green Tomato Pickle and spicy Sweet Chilli Relish).
Like anything in New Zealand, the family run and operated farm and fruit and veg processing plant are surrounded by natural beauty. Michael Barker, his team and family are all so passionate about the quality of their product and about keeping true to tradition in recipe development, while innovating in areas of production and sustainability. It is fantastic to see, and considering how much effort and heart goes into each pottle of jam or relish, I am surprised that they are so affordable too. Barker’s of Geraldine squeezed fruit syrups are now also available in Australia.
Aside from visiting Anathoth Farm and Barker’s of Geraldine, we were treated to a string of exciting foodie experiences. We had a chance to meet and chat to local farmers who grow the produce that goes into each Anathoth pottle. We visited a local salmon farm and picnicked on the shores of Lake Ohau with catering (including all of the cute props) by Lake Ohau Lodge. We were cooked for by a local Vicar, shot clay pigeons, enjoyed rescued battery hen eggs and I had the wonderful pleasure of cooking lunch for Michael and everyone else in attendance at a beautiful local homestead.
Baked Salmon Filo Parcels
For the Baked Salmon Filo Parcels:
- 1 packet Filo pastry you will only need 6 sheets
- 2 skinless salmon fillets fatty side trimmed (reserve for adding to scrambled eggs), 450g/1lb total
- 1/2 cup Anathoth Farmstyle Pickle
For the Cauliflower Mash:
- 1/2 head of medium cauliflower
- 1/2 cup frozen peas
- 1 tsp sea salt flakes
- 1/2 cup baby spinach leaves
- 1 tsp garlic powder
- 1 tbsp butter
- 1 bunch broccolini steamed
- lemon wedges
Preheat oven to 220C (200C fan-forced, 425F, gas mark 7).
- Place 6 filo pastry sheets in a single layer on a kitchen bench and cut in half across - you should now have two piles of 6 sheets. Divide each pile into two piles of 3 sheets. You should now have 4 piles of 3 sheets each.
- Cut salmon fillets across in half and place each salmon fillet in the middle of each pastry sheet pile. Top with a quarter of the relish then wrap snugly, folding in sides. Cut off any excess pastry.
- Place on a baking paper-lined baking sheet. Bake for 15 minutes or until edges are starting to turn golden.
- In the meantime, cut cauliflower into small florets. place in a medium pan and cover with water. Add peas and salt. Cook for 10 minutes. Drain, add baby spinach and butter and blend using a stick blender.
- Divide mash and salmon parcels between 4 plates. Add a side of steamed broccolini and serve with a lemon wedge.