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Salmon and leek filo rolls
Salmon and leek filo rolls
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Prepare a delicious meal using canned salmon.
Ingredients:
  • 10g butter
  • 1 leek, trimmed, washed, thinly sliced
  • 400g can pink salmon, drained, skin and bones removed, flaked
  • 125.00 ml frozen corn kernels, thawed
  • 40.00 ml finely chopped fresh chives
  • 16 sheets filo pastry
  • Olive oil cooking spray
  • Baby rocket, to serve
  • Lemon wedges, to serve
  • 386.25 gm warm milk
  • 30g butter
  • 40.00 ml plain flour
Instructions:
  • Preheat your oven to 200C/180C fan-forced and prepare a baking tray by lining it with baking paper.
  • Prepare the bechamel sauce by heating the milk in a microwave-safe jug on HIGH for 1 minute, or until warm.
  • In a saucepan over medium heat, melt butter and then add flour. Stir constantly for 1 to 2 minutes until mixture bubbles. Slowly pour in milk and bring to a boil. Reduce heat to low and continue stirring for 5 minutes until the sauce thickens. Season with salt and pepper to taste.
  • In a saucepan over medium heat, melt butter. Sauté leek until softened for 3 to 4 minutes. Add bechamel sauce and heat through for another 3 to 4 minutes. Remove from heat and mix in salmon, corn, chives, and season. Allow to cool for 10 minutes before proceeding.
  • Lay 1 sheet of filo pastry on a flat surface and lightly spray with oil. Place another sheet of filo on top and repeat with 2 more sheets. Spoon 1/4 of the salmon mixture along one short end of the filo stack. Fold in the long ends and roll up to create a delicious parcel.
  • Lay down the parcel on a prepared tray with the seam side facing down. Give it a quick spray of oil and add the seasoning. Repeat this step with the rest of the filo and salmon mixture to create 4 parcels. Bake for 20 minutes or until the pastry turns golden. Enjoy with a side of salad and lemon wedges.

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