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Ingredients Sig's Salmon filled filo purse:

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

Sig's Salmon filled filo purse how to cook:

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

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