Salmon and Leek Filo Parcels
By not-recognized
Published on 25 April 2022
These filo pastries are perfect served hot or cold.Time and servings
45 minsTotal time
4Servings
10 minsPrep time
35 minsCooking time
Ingredients
- 3 tbsp of salted capers
- 300 g of smoked salmon
- 250 g of medium gruyere
- 5 leeks
- 2 tbsp of parmigiano reggiano stick
- 2 tbsp of dill
- 2 tbsp of parsley
- 375 g of fresh filo pastry
- 350 g of ricotta
- 150 g of butter unsalted
Method
Step 1
Preheat oven to 200ºC. Saute the leeks in 50g of butter until tender. Leave to cool.Step 2
Mix the ricotta, Gruyere, Parmesan, parsley, dill, capers and cooled leeks in a bowl. Season to taste.Step 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.Step 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.Step 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.Step 6
Bake for about 30 - 35 minutes until crisp and golden and serve with a fresh leaf salad.