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!
PrintBaked Salmon Filo Parcels
Ingredients
For the Baked Salmon Filo Parcels:
- 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)
- 1/2 cup Anathoth Farmstyle Pickle
For the Cauliflower Mash:
- 1/2 head of medium cauliflower
- 1/2 cup frozen peas
- 1 tsp sea salt flakes
- 1/2 cup baby spinach leaves
- 1 tsp garlic powder
- 1 tbsp butter
To serve
- bunch broccolini, steamed
- lemon wedges
Instructions
- 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.
To serve:
- Divide mash and salmon parcels between 4 plates. Add a side of steamed broccolini and serve with a lemon wedge.
Frequently Asked Questions
How do I keep the filo pastry from tearing when wrapping the salmon?
Work with one sheet at a time and keep the remaining sheets under a damp towel so they don’t dry out. Brush each layer with melted butter to make it pliable and forgiving. 
What temperature should I bake the salmon filo parcels at?
A hot oven around 200C (400F) works best. This ensures the filo gets golden and crisp while the salmon cooks through without drying out, usually in about 20 to 25 minutes.
Can I prepare the parcels in advance and bake them later?
You can assemble them a few hours ahead and refrigerate until ready to bake. Add a couple of extra minutes to the baking time since they will be going in cold.
