Salmon Filo Parcels With Thai Butter Recipes

SALMON FILO PARCELS WITH THAI BUTTER

Steps:

• In a small bowl, mix half the butter with the curry paste, lime zest and coriander. Season, wrap in cling film and shape into a log. Chill in the freezer for 20 minutes to firm up.
• Melt the remaining butter in a small pan over a low heat. Trim the filo to rectangles about 18 x 26cm. Brush 1 rectangle with a little butter. Top with another rectangle, brush again with butter and finish with a third filo rectangle. Repeat until you have 4 piles of filo pastry.
• Place a salmon fillet, skinned-side down, in the centre of each filo pile. Cut the Thai butter into discs and put 2 along each fillet. Bring up 2 edges of pastry over the salmon to enclose. Brush the open ends with butter, and fold up and over to seal. Put on a baking sheet and brush with butter.
• Open-freeze for 2 hours until solid, then store in a food bag, label and freeze for up to 2 months.
• To cook, preheat the oven to 200°C/fan180°C/gas 6 and put in a baking sheet to heat up. Once hot, put the frozen parcels on the sheet and cook for 25 minutes, until golden. Serve with stir-fried vegetables.

THAI SALMON FILO PARCELS

Steps:

• First of all, in a small bowl, mix together the ginger, lime zest, garlic, coriander and spring onion, then stir in the lime juice. Now melt the butter in a small saucepan, then lay 1 sheet of filo pastry out on a flat surface, brush it all over with some of the melted butter, spread another sheet of filo on top and brush this lightly with melted butter as well. Now position one of the salmon fillets near to one end of the filo, season it and sprinkle half the lime and herb mixture on top. Next, fold the short end of pastry over the salmon, then fold the long sides inwards, roll the salmon over twice more and trim any surplus pastry (it's important not to end up with great wedges of pastry at each end). Wrap the other piece of salmon in exactly the same way and, when you're ready to cook, brush the parcels all over with melted butter, place them on a lightly greased baking sheet and bake in the oven for 20-25 minutes or until the pastry is brown and crisp. Serve, garnished with sprigs of coriander and wedges of lime to squeeze over.

SALMON & LEEK PARCELS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Put the leeks into a large saucepan with 3 tbsp water and a couple of knobs of butter. Cover, then cook for 10 mins until tender. Remove from the pan, allow to cool, then mix with the crème fraîche and some seasoning.
• To assemble the parcels, brush a sheet of pastry with melted butter, then lay 2 more sheets on top, brushing butter between each layer. Place a salmon fillet in the centre, season, then spoon over half the leek mix. Fold the ends over the top, pull up the sides and scrunch together to enclose. Repeat.
• Brush both the parcels with melted butter. Put onto a lightly greased baking sheet, then cook for 20-25 mins until browned and crisp. Delicious served with a green salad.

SALMON PARCELS WITH THAI BUTTER

Steps:

• In a small bowl, mix half the butter with the curry paste, lime zest, and coriander. Season, wrap in cling film, and shape into a log. Chill in the freezer for 20 minutes to firm up.
• Melt the remaining butter in a small pan over a low heat. Trim the filo to rectangles about 18X26cm. Brush 1 rectangle with butter. Top with another rectange, brush with butter, and finish with a 3rd layer of filo.
• Place a salmon fillet, skinned side down, in the center of each filo pile. Cut the Thai butter into pieces and put 2 along each fillet. Bring up 2 edges of pastry over the salmon to enclose. Brush the open ends with butter, and fold up and over to seal. Put on a baking sheet and brush with butter.
• Freeze on baking sheet for 2 hours. Store in freezer bag for up to 2 months.
• To cook from frozen, preheat oven to 200 degrees C, and heat a baking sheet. Once sheet is hot, put the frozen salmon pastries on the sheet and cook for 25 minutes until golden.