Salmon & kale filo pockets
Make these delicious flakey filo pockets loaded with Pohutukawa smoked salmon and fresh kale.
Ingredients
- 2 packets Aoraki Pohutukawa Hot Smoked Salmon 180g portion
- 300 g Superb Herb kale
- ½ cup Superb Herb dill chopped
- salt and pepper
- 3 tbsp cream cheese
- 8 sheets filo pastry thawed if frozen
- Olivado extra virgin avocado oil
Instructions
- Preheat the oven to 200°C. Line a baking tray with baking paper.
- Slice each piece of salmon into 2 pieces - 4 pieces in total.
- In a nonstick pan over medium heat, add a teaspoon of oil and add kale leaves. Season with salt and pepper and fry until wilted, about 2-3 minutes. Remove kale from the pan, leave to cool, then press out extra moisture. Stir through dill and cream cheese until well combined. Set aside.
- Take one sheet of filo pastry and place on a clean work surface. Brush with oil, place a second sheet of filo pastry on top, brush with oil. Repeat until you have 4 sheets stacked. Cut in half lengthwise.
- Add a piece of salmon to the middle of the pastry and top with a portion of kale mix. Fold filo around salmon into a pouch, then lay the prepared pouch on baking paper, seam side down. Repeat with remaining ingredients to make 4 pouches, then liberally brush with oil.
- Bake for 12-15 minutes, until the pastry is golden and flakey. Let cool for 5 minutes then serve whilst warm.
Tried this recipe?Let us know how it was!
To all purists out there, we can agree that sometimes, the best way to enjoy smoked salmon is in its simplest form: served whole, on a platter with a few matching sides.
