Salmon & Filo Parcels Recipe

Ingredients :

Serves 4

• 1 tbsp sunflower oil

• 1 bunch of spring onions, trimmed and finely chopped

• 1 tsp paprika

• 175g/6oz long-grain white rice

• 300ml/½ pint fish stock

• salt and freshly ground black pepper

• 450g/1lb salmon fillet, cubed

• 1 tbsp freshly chopped parsley

• grated rind and juice of 1 lemon

• 150g/5oz rocket

• 150g/5oz spinach

• 12 sheets filo pastry

• 50g/2oz butter, melted

Method :

1. Preheat the oven to 200°C/400°F/Gas Mark 6. Heat the oil in a small frying pan and gently cook the spring onions for 2 minutes. Stir in the paprika and continue to cook for 1 minute, then remove from the heat and reserve.

2. Put the rice in a sieve and rinse under cold running water until the water runs clear; drain. Put the rice and stock in a saucepan, bring to the boil, then cover and simmer for 10 minutes, or until the liquid is absorbed and the rice is tender. Add the spring onion mixture and fork through. Season to taste with salt and pepper, then leave to cool.

3. In a non-metallic bowl, mix together the salmon, parsley, lemon rind and juice, salt and pepper. Reserve. Blanch the rocket and spinach for 30 seconds in a large saucepan of boiling water, or until just wilted. Drain well in a colander and refresh in plenty of cold water, then squeeze out as much moisture as possible.

4. Brush three sheets of filo pastry with melted butter and lay them on top of one another. Take a quarter of the rice mixture and arrange it in an oblong in the centre of the pastry. On top of this place a quarter of the salmon followed by a quarter of the rocket and spinach.

5. Draw up the pastry around the filling and twist at the top to create a parcel. Repeat with the remaining pastry and filling until you have four parcels. Brush with the remaining butter. Place the parcels on a lightly oiled baking tray and cook in the preheated oven for 20 minutes, or until golden brown and cooked. Serve immediately.