Smoked Salmon and Filo Parcels
A simple, yet elegant way to prepare salmon. It is wrapped in filo pastry and baked to perfection. This goes well with potatoes, rice or pasta. It is a delicious midweek family meal. Filo makes it healthier too.
Smoked Salmon and Filo Parcels
Ingredients:
150 g/5 oz Rocket
150 g/5 oz Spinach
50 g/2 oz Butter, melted
450 g/1 lb Salmon fillet, cubed
175 g/6 oz Long-grain white rice
300 ml/1/2 pint Fish stock
1 teaspoon Paprika
1 tablespoon Sunflower oil
1 tablespoon Freshly chopped parsley
12 sheets Filo pastry
1 bunch Spring onions, trimmed and finely chopped
Grated rind and juice of 1 lemon
Salt and freshly ground black pepper
Procedure:
Preheat the oven to 200?C/400F/Gas Mark 6. Heat the oil in a small frying pan and gently cook the spring onions for 2 minutes. Stir in the paprika and continue to cook for 1 minute, then remove from the heat and reserve.
Put the rice in a sieve and rinse under cold running water until the water runs clear; drain. Put the rice and stock in a saucepan, bring to the boil, then cover and simmer for 10 minutes, or until the liquid is absorbed and the rice is tender. Add the spring onion mixture and fork through. Season to taste with salt and pepper, then leave to cool.
In a non-metallic bowl, mix together the salmon, parsley, lemon rind and juice and salt and pepper. Reserve. Blanch the rocket and spinach for 30 seconds in a large saucepan of boiling water, or until just wilted. Drain well in a colander and refresh in plenty of cold water, then squeeze out as much moisture as possible.
Brush three sheets of filo pastry with melted butter and lay them on top of one another. Take a quarter of the rice mixture and arrange it in an oblong in the centre of the pastry. On top of this place a quarter of the salmon followed by a quarter of the rocket and spinach.
Draw up the pastry around the filling and twist at the top to create a parcel. Repeat with the remaining pastry and filling until you have four parcels. Brush with the remaining butter. Place the parcels on a lightly oiled baking tray and cook in the preheated oven for 20 minutes, or until golden brown and cooked. Serve immediately.
This recipe takes a little bit of work and effort to prepare but it is certainly well worth the effort. It is a wonderful prepare ahead dinner party starter option so take your time and you will reap the rewards.
Photo by MJ&LM Ryan 
