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Spicy salmon parcels
A great way to get some oily fish into your diet, they can be eaten hot or cold and are ideal as a starter or for a buffet.
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Each serving contains:
MED
SALT
0.2g
LOW
SUGAR
1.4g
LOW
SAT
0.7g
MED
FAT
4.8g
Ingredients
switch to imperial- 1 packet filo pastry
- 200g salmon fillet, skinned
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 2cm fresh ginger, finely grated
- 1 fresh red chilli, finely chopped
- 50g fresh coriander, finely chopped
- 1 dessert spoon olive oil
- 1 dessert spoon fresh lime juice
- freshly ground black pepper
- 2 tbsp sunflower oil
Method
Preheat the oven to 200ºC or gas mark 6.
Chop the salmon into 1cm cubes and mix carefully in a bowl with the onion, garlic, ginger, chilli, coriander, olive oil, lime juice and pepper.
Then fold a sheet of filo pastry into a square and lightly brush with sunflower oil. Place a dessertspoonful of the filling ingredients into the centre of the pastry and gather the edges up into a purse and pinch tightly. The mixture should be enough to make 12 parcels.
Place the parcels on a greased baking tray, brush with a little sunflower oil and bake in the oven for 15 minutes until crisp and golden.
The filling is best made up to 8 hours before making the parcels and kept in the fridge, this will allow the flavours to infuse.
Other options
Why don't you try swapping salmon for another firm fish or prawns?Nutritional information
| Nutrient | Per 100g | Per 51g portion |
|---|---|---|
| Energy | 217 kcal (911 kJ) | 104 kcal (136 kJ) |
| Protein | 10.4g | 5.0g |
| Carbohydrate | 21.5g | 10.3g |
| (of which sugars) | 3.0g | 1.4g |
| Fat | 10.0g | 4.8g |
| (of which saturates) | 1.5g | 0.7g |
| Fibre | 0.9g | 0.4g |
| Sodium | 0.20g | 0.09g |
| Salt | 0.5g | 0.2g |
Allergy advice
Contains: wheat (gluten), fish
Food safety tips
Always wash your hands, work surfaces, utensils and chopping boards before you start cooking. Girls and women who might have a baby one day, plus pregnant and breastfeeding women, shouldn’t eat more than two portions of oily fish a week. If you’re eating the parcels cold, make sure they’re cooled as quickly as possible, ideally within 1-2 hours, refrigerated and eaten within 2 days.
