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