Salmon and stuffing wrapped in filo

Salmon… there is a lot of it around, especially around Christmas! If you don’t eat meat and you don’t fancy the vegetarian choice, it seems salmon is your only option, it’s everywhere and usually plain and over cooked at work lunches. This dish makes salmon interesting again!

Serves 4-6

Large handful of fresh parsley
2 sprigs of tarragon
finely grated zest of 1 lemon
3tbsp olive oil plus extra to brush
2tbsp flaked almonds
270g pack of filo pastry
750g salmon in one piece, skinless and bones removed
lemon wedges to serve

The first step can be done up to 1hr ahead.  Preheat the oven to 200C – (180C fan).

1 Put the parsley, tarragon, lemon zest, oil and some seasoning into a food processor and whiz until well combined, but with some texture stil in the mix. Now add the almonds and pulse briefly to break them up. *Transfer to a bowl and cover at room temperature.


2 On a large baking tray arrange a couple of filo sheets to cover the base of your salmon. Now put the skinned salmon along the centre of the pastry and top with your herb mixture that you blended in step one. Brush the pastry with some oil, and ruffle the edges, pulling them towards your salmon. Don’t be neat, it’s not suited to this dish!

3 Use the remaining filo to add to the top scrunching and brushing with oil as you go. Cook for 20 mins unil golden. Transfer onto a serving board and garnish with lemon slices. Serve immediately in slices. If you have leftovers then pop it in a hot oven to reheat for about 10mins.

This was remarkably quick and easy to create and cook. just be sure to get your salmon skinned by your fishmonger.
If you love tarragon pop an extra sprig into your dish, I had this with a lovely celeriac and apple remoulade and roasted broccoli.


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