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Salmon & dill parcels
Salmon & dill parcels
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients:
  • 415g cans pink salmon (Paramount brand), drained, skin and bones removed
  • 82.50 ml finely chopped fresh dill
  • 40.00 ml drained capers, finely chopped
  • 2 eggs, lightly whisked
  • 8 sheets filo pastry (Antoniou brand)
  • 60g (3 tbsp) butter, melted, cooled
  • 300g broccoli, cut into small florets
  • 3 medium carrots, sliced
Instructions:
  • Preheat the oven to 180°C and line 2 baking trays with non-stick baking paper.
  • Mix together the salmon, dill, fresh lemon juice, capers, and eggs in a medium bowl, then shape the mixture into 8 equal portions.
  • Place 4 filo sheets flat on a work surface. Cover the remaining sheets with a dry tea towel and a slightly damp tea towel. Lightly brush the filo sheets with butter and fold them in half widthways. Add salmon filling to the center of each folded pastry sheet. Bring the corners up around the filling and pinch to seal. Transfer the parcels to a lined tray. Repeat the process with the rest of the ingredients.
  • Coat the parcels with the remaining butter and bake in the preheated oven until the pastry is golden and crisp, about 15-20 minutes.
  • Bring a pot of boiling water to life. Drop in the broccoli and carrots, cook for 2-3 minutes until tender crisp, then drain.
  • Serve the delicious parcels alongside the broccoli and carrots.

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