Recipe: Maggie’s Baked Salmon in Filo Pastry
1 Jan 2012
Serves 4 to 6
Ingredients
450gm salmon fillet
200gm white fish mousse
2 egg whites
2gm fresh thyme
2gm fresh dill
150gm zucchini slice (grilled)
80gm asparagus (blanched)
150gm carrot slices (grilled)
25ml clarified butter
Salt
Black Pepper
4 sheets of filo pastry
Method
Preheat oven to 180°C. Season the salmon fillet with salt, black pepper and chopped herbs (thyme and dill). In a mixing bowl, mix the fish mousse, egg white and thyme and dill. Prepare the zucchini and carrot – slice both very thinly length ways, brush lightly with olive oil and grill.
Blanch the asparagus. Lay a sheet of filo pastry on the table then brush with clarified butter. Repeat the process to get four layers. Then put the salmon at the centre. Top with the fish mousse and spread evenly.
Then layer with the grilled zucchini and carrot slices. Roll and fold the pastry to make a parcel brushing with clarified butter on the last fold. Bake in pre-heated oven for 25 min or until parcel is golden brown. Best served hot with more sliced grilled zucchini and carrots or garden salad.