- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 30 minutes plus 20-30 mins chilling
- Effort: medium
- 450 g salmon, skinned
- 8 sheets of filo pastry
- 80 g butter, melted
- 1 tbsp chopped dill, for garnish
- new potatoes, to serve
For the dill butter:
- 175 g unsalted butter, softened
- 1 tbsp dill, roughly chopped
- juice of half a lemons
- black pepper
For the pea and watercress puree:
- 55 g unsalted butter
- 6 spring onions, finely sliced
- 175 g frozen peas
- 1 tsp golden caster sugar
- 300 ml vegetable stock
- 1 bunch of watercress, sprigs picked off, thick stalks discarded
1. First make the dill butter. Place the butter in a bowl and mix in the dill, lemon juice, salt and freshly ground pepper. Set aside.
2. To make the pea and watercress purée, heat a medium, non-stick, deep frying pan and melt half the butter until hot and foaming. Add the spring onions and cook until softened.
3. Add the peas, sugar, stock and remaining butter. Cover the pan with a circle of greaseproof paper and sweat gently over a low heat for 3 minutes. Remove the paper, add the watercress and cook for a further minute, or until all the liquid has evaporated.
4. Transfer the pea mixture to a food processor and blend until slightly smooth, though retaining some texture in the puree. Set aside
5. Cut the salmon fillet into two equal portions and then slice each portion in half. Trim each portion into a square and slice each potion horizontally, making 8 pieces in all. Season each piece of salmon with a little salt and ground black pepper.
6. Preheat the oven to 200ºC/gas 6.
7. Brush a sheet of filo pastry with the melted butter. Top with another sheet of filo pastry and brush the top sheet with melted butter.
8. Spread a spoonful of pea puree over the centre of the layered filo sheets. Place a salmon fillet on top. Spread over a little of the dill butter, then top with another salmon fillet and then a little dill butter. Season with salt and freshly ground pepper.
9. Gather the sides of the filo pastry together over the filling and twist, forming a purse shape. Repeat this process making 4 salmon-filled filo parcels in all.
10. Place the salmon filo parcels on a baking sheet. Lightly brush the salmon filo parcels with melted butter. Chill in the refrigerator for 20-30 minutes.
11. Bake the parcels for 12-15 minutes until the pastry is golden. Serve the salmon parcels on a bed of the remaining pea puree. Sprinkle with dill and serve with new potatoes.
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