Salmon Leek Parcel Food

SALMON & LEEK FILO PARCELS

Steps:

• Heat oven to 180°C Put the leeks, ginger & garlic into a large saucepan with 3 tbsp water and a small knobs of butter. Cover, then cook for 5-10 mins until tender. Remove from the pan, allow to cool, then mix with the lemon, parsley & spinach. 

To assemble the parcels, spray a sheet of pastry with oil, then lay 2 more sheets on top, spraying oil between each layer. Do the same with remaining 3 sheets, then cut in half. Place 100g of salmon in the centre, season, then spoon over quarter of the leek mix, white sauce and grated cheese. Bring up 2 edges of pastry over the salmon to enclose. Brush the open ends with butter/oil, and fold up and over to seal. Put on a baking sheet and brush with butter.

Put onto a lightly greased baking sheet, then cook for 15-25 mins until browned and crisp.

Delicious served with Vegetables.

SALMON PARCELS

Steps:

• Season the fish with salt.
• Take two phyllo sheets and fold in half. Lay a piece of salmon on the phyllo, take care to tuck any tail piece under the salmon.
• Top each piece of salmon with at tablespoon of the pesto.
• Draw the phyllo up around the salmon and make a "knot" by twisting the phyllo so it stays in place.
• With scissors cut off any excess phyllo from the knot.
• Place each parcel on a non-stick cookie sheet. Refrigerate (covered with plastic wrap) until ready to cook.
• Heat your oven to 400°F Drizzle or spray the olive oil over each parcel.
• Cook in the middle of the oven for 15 minutes or until each parcel is golden brown.

SALMON PARCELS - MICROWAVED

Steps:

• Arrange each salmon fillet on a 14" (35cm) square of greaseproof paper and season.
• Top each fillet with leeks and peas and 2 tbsp of creme fraiche.
• Sprinkle with pepper and salt and tarragon.
• Fold the paper over at the top and fold the ends underneath (think gift wrapping) and put them on a microwave-proof plate.
• Cook on full power for 5 minutes. (I have a smaller, older, over the stove microwave and they need 7 minutes).
• Unwrap and slide onto 2 plates and top with extra creme fraiche if using.
• I like to serve these with tiny new potatoes.