Salmon and Leek Filo Parcels

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Salmon and Leek Filo Parcels

These filo pastries are perfect served hot or cold.

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Instructions

  1. 1

    Preheat oven to 200ºC. Saute the leeks in 50g of butter until tender. Leave to cool.


  2. 2

    Mix the ricotta, Gruyere, Parmesan, parsley, dill, capers and cooled leeks in a bowl. Season to taste.


  3. 3

    On a baking sheet lined with silicone paper lay out one sheet of filo pastry and carefully brush with butter. Repeat twice so you have three sheets of buttered filo. Keep any filo you're not using covered with a clean damp tea towel or cling film to stop it drying out.


  4. 4

    Spread half the leek mixture over the pastry, leaving a border of about a couple of centimeters all the way round. Cover with half the salmon. Repeat with three more sheets of filo pastry, buttering each one as before.


  5. 5

    Roughly pinch the edges of the pastry together and gently tuck them under the parcel. Lightly brush the top with more melted butter. Chill for about 15 minutes until the butter is set hard.


  6. 6

    Bake for about 30 - 35 minutes until crisp and golden and serve with a fresh leaf salad.


Ingredients

  • 5 leeks
  • 2 tbsp parmigiano reggiano stick
  • 2 tbsp dill
  • 2 tbsp parsley
  • 3 tbsp salted capers
  • 300g smoked salmon
  • 250g medium gruyere
  • 375g fresh filo pastry
  • 350g ricotta
  • 150g butter unsalted
  • 1 Pinch salt
  • 1 Pinch pepper

Serves 4

Total time required Total time:

  • Preparation time:
  • Cooking time:
  • Other time: 15
 

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