Spicy salmon parcels

Serves:

6

Time:

45 min

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.

Ingredients

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• 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

1. Preheat the oven to 200ºC or gas mark 6.

2. 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.

3. 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.

4. 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.

5. 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

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.