Smoked Salmon and Filo Parcels
This recipe takes a little bit of work and effort to prepare but it is certainly well worth the effort. It is a wonderful prepare ahead dinner party starter option so take your time and you will reap the rewards.
- 2 SuperValu Salmon Darnes diced
- SuperValu Smoked Salmon
- 1 tbsp SuperValu Fresh Parsley chopped
- 4 SuperValu Mushrooms thinly sliced
- 1 SuperValu Carrot diced
- SuperValu Onion chopped finely
- 2 cloves SuperValu Garlic chopped finely
- 25 g SuperValu Butter
- 200 ml SuperValu Milk
- 50 ml SuperValu Cream
- From your store cupboard
- SuperValu Salt & Pepper
- 1 tbsp SuperValu Plain Flour
- 1 Box of Filo Pastry naturally defrosted
- 3 tbsp White Wine
- Heat a large pan with a little butter and add in the onions, carrots, mushrooms and diced garlic. Cook gently until softened.
- Next add in the plain flour and allow this to coat all of the vegetables and dry up any liquids in the pan.
- Pour in the white wine and allow this to bubble up and stir carefully.
- Pour in the milk and the cream and stir continuously until the liquids have thickened.
- Next add in the diced salmon and allow this to cook very gently until the salmon is lightly poached. The mixture should be quite thick so don’t worry about that.
- Season lightly with salt and pepper and stir in the chopped parsley.
- Transfer to a mixing bowl and allow to cool.
- Preheat the oven to 200C/400F/Gas Mark 6.
- Cut the filo pastry into squares approximately 5 x 5 inches.
- Meanwhile brush single layers of filo pastry with some melted butter and lay three layers of top of each other on a lightly floured work surface.
- Lay a slice of smoked salmon on top and repeat for the other parcels.
- Once the salmon mixture is cold divide that between the layers of smoked salmon and filo pastry.
- Brush the edges with some melted butter and then decoratively secure the parcel into your desired shape and place on a baking tray. I normally gather them together at the top in a parcel shape.
- Brush with melted butter and place on a flat baking tray.
- Bake for 15-20 minutes until the pastry is crisp and golden brown.
- Serve immediately with a side salad.
Reviews Write Review
Andrea| December 2, 2012 at 8:06 pm
‘Divide the salmon mixture between the layers of smoked salmon and filo pastry’ – should that be on top of the smoked salmon layer? Thanks and sounds delish…can’t wait to try it )
Niamh| December 22, 2011 at 12:02 pm
Sorry, the filo pastry and wine went missing along the way. Hope this didn’t cause you too much difficulty. The recipe requires 1 box of filo pastry and 3 tbsps of white wine. Thanks for pointing out the error.
Nicola| December 21, 2011 at 12:17 pm
Am I missing something? There’s no wine or filo pastry in the ingredients list?