Recipe: Greek Salmon Parcels

GREEK SALMON PARCELS

Fed up of having salmon the same way? This version sandwiches a unique homemade pesto of spinach, feta, pine nuts and honey within a crisp buttery filo pastry parcel. Hmmm...delicious.

Ingredients

  • 2 salmon fillets, skinned (approx 120g in weight each)
  • 1 handful(s) pine nuts, toasted
  • 2 handful(s) fresh spinach, washed
  • 1 chunk(s) feta
  • 1 sprig(s) basil leaves
  • 1 squeeze honey
  • 1 butter, melted
  • 1 sheet(s) filo pastry
  • 1 plain flour for dusting
  • 1 handful(s) asparagus spears to serve
  • 2 small potatoes to cut and roast
preheat oven

Step 1

Preheat Oven

preheat the oven to 180°C.

wilt spinach

Step 2

Wilt Spinach

wilt the spinach in a dry pan with a tsp of water, cool and then squeeze out any extra water.

make pine nut mixture

Step 3

Make Pine Nut Mixture

put the pine nuts, spinach, feta, basil and honey in a small blender and blitz until you have a rough paste. If you do not have a chopper, chop all the ingredients finely and mix together.

lay salmon on pastry

Step 4

Lay Salmon On Pastry

put two sheets of pastry on a floured surface, side by side, and brush with butter. fold each sheet in half to make it double thickness. slice each salmon fillet in half and lay one half of each at the bottom of each sheet.

add mixture then roll

Step 5

Add Mixture Then Roll

put a dollop of the mixture onto each salmon fillet and place the other half of salmon on top to form a sandwich, then top with more paste. roll up the pastry so the salmon should be wrapped about 3 times, tucking in the edges before you get to the end and sealing with butter.

bake in oven

Step 6

Bake In Oven

brush with butter and place on a tray with greaseproof paper. bake in the oven until golden brown and salmon is cooked, about 20 minutes.

serve with asparagus

Step 7

Serve With Asparagus

serve with cooked asparagus and diced roasted potatoes. serves 2

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