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Spoon in the salmon filling, then fold in the overhanging filo to form a lid. Salmon is topped with Dijon mustard, then wrapped in filo pastry and baked to perfection. This goes well with potatoes, rice or pasta.

Alright, don’t linger, let’s course of action this sig's salmon filled filo purse formula with 7 materials which are absolutely easy to have, and we have to process them at the very least through 9 ways. You should expend a while on this, so the resulting food could be perfect.

Composition Sig's Salmon filled filo purse:

1. Provide 6 tsp pesto of choice, I used a bought unusual kale and smoked ricotta pesto
2. Make ready 100 grams - whole wheat breadcrumbs
3. You need for zest of one unwaxed lemon and a tablespoon of lemon juice
4. Prepare 4 tbsp for bought or homemade peri peri sauce
5. Need 4 piece for fresh filet of salmon, each one about 170 grams (other preferred fish can be used)
6. You need 50 grams for garlic butter
7. Take 12 sheets of filo pastry, cut into the largest square you can get out of each one

Fill in and send the form below and we'll get back to you. Once the salmon mixture is cold divide that between the layers of smoked salmon and filo pastry. Brush the edges with some melted butter and then decoratively secure the parcel into your desired shape and place on a baking tray. I normally gather them together at the top in a parcel shape.

Sig's Salmon filled filo purse process:

1. First preheat the oven to 200 °C, 400 °F, GAS 6
2. Mix the breadcrumbs with the pesto, zest and juice
3. Melt the garlic butter. Then lay out one of the sheets, cut it into the largest square you can get, spread with some of the melted butter add a sheet of pastry that also has been squared,butter it and then repeat one more time thus having three sheets on top of each other
4. Rub the salmon generously with peri peri sauce, then put one piece of salmon onto the middle of the square, (if it is to big cut it in half and lay it side by side. Top,it with the bread crumb mix.
5. Spread the top of the pastry with butter and twist the salmon and pesto filled filo pastry into a purse shape
6. Brush with some more of the butter and set it on a baking tray.
7. Event the same with the other salmon pieces until you have 4 parcels
8. Remember to work pretty fast as filo pastry dries to very quick
9. Bake for about 25th minutes until the pastry is golden brown, turn the temperature down if it browns to quick to 175°C or cover with a little tinfoil

Delia's Thai Salmon Filo Parcels recipe. For waist-watchers and the health conscious, the growing popularity of filo pastry is, I'm sure, warmly welcomed. But I also suspect we could be in danger of overkill, so I like to use it only where it's really appropriate - like here, where a parcel of something. The Best Filo Pastry Recipes on Yummly Vegetable Filo Pastry Tart, Filo Pastry Mini Quiches, Filo Spinach and cheese filled filo pastry triangles; Muska Boregiozlem'sTurkish Table.

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