Baked Salmon Filo Parcels
Trout could also be used instead of salmon. I used boneless fillets with skin on but removed the skin before wrapping the fish, they are slightly cheaper than skinless fillets.
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.