Salmon filo parcels with Thai butter

Salmon filo parcels with Thai butter
  • Serves icon Serves 4
  • Time icon Hands-on time 35 min, cook time 25 min

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

Nutrition: per serving

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

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

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.
  4. Open-freeze for 2 hours until solid, then store in a food bag, label and freeze for up to 2 months.
  5. 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.

delicious. tips

  1. 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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