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Baked Salmon Filo Parcels-2
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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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4

Ingredients

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

To serve:

  • 1 bunch broccolini steamed
  • lemon wedges

Instructions

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.

To serve:

  • Divide mash and salmon parcels between 4 plates. Add a side of steamed broccolini and serve with a lemon wedge.
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