Red Pesto Salmon Filo Parcels

30 Dec

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This is a really basic recipe that looks amazing. It uses simple ingredients to make delicious parcels that are good enough to serve at a dinner party. Your guests will be very impressed. The filo pastry is light but develops a really crisp and golden top that is so much fun to cut into! 🙂 You can also assemble these and then freeze. Let thaw before baking as directed.

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Red Pesto Salmon Filo Parcels (Serves 2)
2 salmon fillets
4 sheets of filo pastry
2tbsp sun dried tomato pesto
2tbsp creme fraiche, mayonnaise or cream cheese (optional)
4 large florets of broccoli, halved
salt and pepper
3-4tbsp rapeseed/olive oil

  • Preheat the oven to 200°c/°f and grease a baking sheet.
  • Brush two of the sheets of filo with a little oil then lay another sheet on each so now you have two sheets stuck together.
  • Lay one salmon fillet in the center of each double sheet and season with salt and pepper.
  • Spread each salmon fillet with 1tbsp of sun dried tomato pesto and 1tbsp of creme fraiche, mayonnaise or cream cheese, if using.
  • Blanch the broccoli for about 4mins until al dente then divide evenly between the parcels.
  • Brush the edges of both sheets with some oil and fold up the sides to create a parcel.
  • Brush the parcels with any excess oil and bake in the oven for about 20mins until the filo pastry is crisp and golden.
  • Serve immediately with steamed veggies.
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