- 85g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 5 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ x 500g tub crème fraîche
- zest 2 lemons
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 8 sheets filo pastry
- 900g skinless, boneless salmon, cut into 1cm pieces
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
- 100g bag watercress, chopped
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
Melt butter in a pan, then stir in oil. Mix together the crème fraîche and lemon zest. Unwrap the pastry and loosely cover with damp kitchen paper. Place a sheet of filo on your work surface, then cut it in half to make 2 squares. Brush 1 square with some butter mix, then top with the other square.
Divide the salmon into 8 portions, and arrange a portion at one end of the pastry, leaving a 2cm gap around the edges. Scatter over some watercress, crème fraîche and seasoning. Fold up edges to enclose the filling. Repeat for other parcels. Bake or wrap in cling film or freezer bags and freeze.
To cook straight away, heat oven to 190C/170C fan/gas 5. Place the parcels on a lightly greased baking sheet, seam side down, and brush with butter mix. Bake for 20-25 mins until the pastry is crisp and salmon cooked through. To cook from frozen, heat oven to 180C/160C fan/ gas 4. Place the parcels on a baking sheet and cover with foil. Bake for 35 mins, then remove the foil and increase the temperature to 220C/200C fan/gas 8. Brush with butter mix and bake for 20 mins more until golden. Serve with boiled new potatoes and broccoli.