A perfect fish recipe that everyone will love. These are delicate salmon filo parcels filled with a rich salmon and spinach centre. Tempted? You bet. The fusion of flavours in these gorgeous filo pastry packages is just right and the goodness of omega 3s with the fish makes it the perfect Friday recipe.
1 Teaspoon ground turmeric
Salt and pepper to taste
150 grams silverbeet or spinach, cooked with excess liquid removed
4 Tablespoons sour cream
4 Pieces of salmon fillet
How to make Salmon Filo Parcels:
Preheat oven to 180 degrees celcius.
Mix together the mint, garlic, turmeric & seasonings.
Place one sheet of filo pastry on a clean bench top and spray lightly with oil. Cover with another sheet, spray with oil then add a third sheet. (Repeat this process with the other sheets, so you have two stacks – 3 sheets thick).
Cut the stacks in half and place the salmon in the centre of each piece of pastry.
Top the salmon with mint mixture, then the spinach. Spray with the oil and fold the pastry around the salmon and spray with oil again.
Place on an oil sprayed baking tray and bake for 25 minutes or until golden brown and cooked.
Serve hot or cold with a dollop of sour cream or your choice of dipping sauce and a big pasta or leafy salad.