These Baked Salmon Filo Parcels are an easy way to prepare fish quickly and in a non-smelly way. Dressed with an old-fashioned Farmstyle Pickle relish and served with a cauliflower mash.
By Martyna Candrick
This recipe is brilliant because it keeps the flavours (and scent) inside the thin, flaky, undulating crust that’s a world lighter than puff, my ususal pie pastry of choice. Though, this is no pie. It’s a simple parcel of salmon, a dollop of Anathoth’s all natural Farmstyle Pickle relish – which is an instant sensation in classics like chicken pies, wrapped in three sheets of pastry. Nothing more, nothing less, but trust me, the flavours are there!
- 1 packet Filo pastry, you will only need 6 sheets
- 2 (450g/1lb total) skinless salmon fillets, fatty side trimmed (reserve for adding to scrambled eggs)
- ½ cup Anathoth Farmstyle Pickle
- ½ head of medium cauliflower
- ½ cup frozen peas
- 1 tsp sea salt flakes
- ½ cup baby spinach leaves
- 1 tsp garlic powder
- 1 tbsp butter
- bunch broccolini, steamed
- lemon wedges
- Preheat oven to 220C (200C fan-forced, 425F, gas mark 7).
- Place 6 filo pastry sheets in a single layer on a kitchen bench and cut in half across – you should now have two piles of 6 sheets. Divide each pile into two piles of 3 sheets. You should now have 4 piles of 3 sheets each.
- Cut salmon fillets across in half and place each salmon fillet in the middle of each pastry sheet pile. Top with a quarter of the relish then wrap snugly, folding in sides. Cut off any excess pastry.
- Place on a baking paper-lined baking sheet. Bake for 15 minutes or until edges are starting to turn golden.
- In the meantime, cut cauliflower into small florets. place in a medium pan and cover with water. Add peas and salt. Cook for 10 minutes. Drain, add baby spinach and butter and blend using a stick blender.
- Divide mash and salmon parcels between 4 plates. Add a side of steamed broccolini and serve with a lemon wedge.