Salmon filo parcels with Thai butter
(from Elyce123’s recipe box)
Freeze for up to 2 months, cook from frozen for 25 minutes. To eat straightaway, skip step 4 and cook for 15 minutes
Source: delicious. April 2006
Prep time: 35 minutes
Cook time: 25 minutes
Serves 4 people
Categories: April, can be frozen
Ingredients
- 125g butter, softened
- 1 tbsp Thai red curry paste
- finely grated zest of 1 lime
- handful chopped fresh coriander
- 12 sheets fresh filo pastry
- 4 x 125g skinless salmon fillets
Directions
-
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 × 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/fan 180˚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.