Tuesday, 27 August 2013

Salmon, Sorrel and Cream Cheese Parcels

This was delicious. I don't often cook with filo pastry but I think I'm going to have to more often as it's a lovely healthy alternative to puff and tastes just as good.

Salmon, Sorrel and Cream Cheese Parcels (from Lavender and Lovage)
(Serves 4)

4 salmon fillets
2 fresh sorrel leaves
4 tablespoons cream cheese
1/2 red onion, peeled and finely diced
small bunch of fresh chives, finely chopped
juice 1/2 lemon
salt and pepper
8 large sheets of filo pastry
poppy seeds 

Preheat the oven to 200C.

Mix the cream cheese, red onion, chives and lemon juice together, and then season with salt and pepper.

Wrap three sorrel leaves around each salmon, or if they are small, just lay them on top of the salmon. Sit each salmon fillet in the middle of one sheer of filo pastry, and the divide the cream cheese mixture between the salmon, spooning it over the top.

Fold the filo pastry over and the roll to make a tight parcel, tucking in the ends of the pastry as you go; then place the parcels in the middle of the second sheet of filo and roll the salmon once more to make neat parcels.

Brush each parcel with a little oil and place then on a lightly oiled baking tray seam-side-down. Brush a little more oil over the top and scatter some poppy seeds over them, before baking for 20 to 25 minutes, or until the filo is golden brown.

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