Salmon and minted pea filo parcels

Method

1. To make the pea purée, bring a medium pan of salted water to the boil, drop in the peas, allow the water to return to the boil and cook for 2 minutes. Drain the peas, put half (125g cooked weight) into a food processor or blender with the melted butter, pulse to a coarse purée and transfer to a bowl. Refresh the other half of the peas in iced water, drain, then stir through the puréed peas with the mint and salt. Set aside to cool.
2. Cut each salmon fillet diagonally into two right-angled triangles. Lay a sheet of filo on a board with one shorter edge facing you. Lightly brush with melted butter. Lay one triangle of salmon in the bottom third of the pastry so the long diagonal edge runs from the bottom right corner up and across to the left-hand side. Trim both long edges of the pastry so they extend 1cm beyond the edges of the salmon. Discard the trimmings.
3. Spread 2 tbsp of the pea mixture over the salmon. Slide your hand under the pastry sheet and tightly fold the bottom left corner of the pastry and salmon up and over diagonally to the right. Next, fold the bottom right corner up and over in line with the long edge to make a tight horizontal fold. Make a third fold diagonally to the left, following the shape of the salmon and folding across from bottom right to top left.
4. Continue in this way, folding the salmon up horizontally, then diagonally, until you have a neat triangular pastry-wrapped parcel. Put on the lined tray. Repeat with the remaining salmon, pea purée and filo sheets (see tips).
5. Heat the oven to 210°C/190°C fan/ gas 61⁄2. Give the parcels a final brush of melted butter. Put the tray in the hot oven and bake the parcels for 20 minutes or until the pastry is crisp and golden. Serve with roasted vine cherry tomatoes (see tips).