Salmon filo parcels with Thai butter

  • Portion size: Serves 4
  • Hands-on time 35 min, cook time 25 min
  • Difficulty: easy

Try these freezable salmon filo pastries, made with a scented Thai butter, for a speedy lunch.

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Ingredients

  • 125g butter, softened
  • 1 tbsp Thai red curry paste (we like Thai Taste, from supermarkets)
  • Finely grated zest of 1 lime
  • Handful chopped fresh coriander
  • 12 sheets fresh filo pastry
  • 4 x 125g skinless salmon fillets
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Method

  1. In a small bowl, mix half the butter with the curry paste, lime zest and coriander. Season, wrap in cling film and shape into a log. Chill in the freezer for 20 minutes to firm up.
  2. Melt the remaining butter in a small pan over a low heat. Trim the filo to rectangles about 18 x 26cm. Brush 1 rectangle with a little butter. Top with another rectangle, brush again with butter and finish with a third filo rectangle. Repeat until you have 4 piles of filo pastry.
  3. Place a salmon fillet, skinned-side down, in the centre of each filo pile. Cut the Thai butter into discs and put 2 along each fillet. Bring up 2 edges of pastry over the salmon to enclose. Brush the open ends with butter, and fold up and over to seal. Put on a baking sheet and brush with butter.
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  5. Open-freeze for 2 hours until solid, then store in a food bag, label and freeze for up to 2 months.
  6. To cook, preheat the oven to 200°C/fan180°C/gas 6 and put in a baking sheet to heat up. Once hot, put the frozen parcels on the sheet and cook for 25 minutes, until golden. Serve with stir-fried vegetables.

Nutrition

  • 555kcals Calories
  • 40.9g (19.5g saturated) Fat
  • 28.4g Protein
  • 18.6g (0.2g sugars) Carbs
  • 0.9g Salt

Quick wins & tips

To eat straightaway, prepare up to the end of step 3, then continue from step 5 – but only cook the parcels for 15 minutes. Filo dries out and cracks quickly, so cover it with a clean, damp tea towel while you’re making the filo piles.

Freeze for up to 2 months, then cook from frozen for 25 minutes, until golden

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