Serve with freshly cooked vegetables of your choice, this dish is relatively fast and easy to make, and also quite cheap as well â€“ youâ€™re looking at around Â£4 per portion, which is quite low for a dish with such varied flavours and textures in the dish â€“ the soft, succulent flesh of the meat, and the crispness of the pastry.
To serve 4
50g Butter, at room temperature
2cm Fresh Root Ginger, Grated
Zest of Â½ a Lemon
125g Frozen Filo Pastry
4 x 125g Salmon Fillets, Skinned
Â½ Red Chilli, Deseeded and Chopped
Â½ Green Chilli, Deseeded and Chopped
1. Mix half of the butter with the Ginger and Lemon Zest, then season well. Wrap in Clingfilm and shape into a sausage and chill until set â€“ it should be around thirty minutes
2. Heat the oven to 200C and melt the remaining Butter in a small pan, and set aside.
3. Unroll the FIlo Pastry and cover with a clean, damp tea towel, and keep covered as much as possible. Brush with a small amount of the melted butter, and lay another sheet on top. Place the Salmon Fillet on top in the middle of the layers of Pastry, and season with a small amount of the Chillies and Black Pepper. Repeat with the other three Salmon Fillets
4. Unwrap the Ginger Butter, and slice into four equal rounds, and wrap the Pastry up to make a parcel. Transfer to a non-stick baking tray, and brush with the remaining Melted Butter.
5. Cook for fifteen to eighteen minutes, until Crisp and Golden.
Serve fresh from the oven, with a range of various seasonal vegetables.
Photo Courtesy of: Xelliex