Salmon and leek filo rolls

Keep a can of salmon handy for this quick and easy meal.

Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.
Make bechamel sauce: Place milk in a microwave-safe jug. Microwave on HIGH (100%) for 1 minute or until warm.
Melt butter in a medium saucepan over medium heat. Add flour. Cook, stirring, for 1 to 2 minutes or until mixture bubbles. Gradually stir in milk. Bring to the boil. Reduce heat to low. Cook, stirring, for 5 minutes or until sauce thickens. Season with salt and pepper.
Make filo rolls: Melt butter in a medium saucepan over medium heat. Add leek. Cook, stirring, for 3 to 4 minutes or until leek has softened. Add bechamel sauce. Stir for 3 to 4 minutes or until heated through. Remove from heat. Stir in salmon, corn and chives. Season. Set aside for 10 minutes to cool.
Place 1 sheet filo on a flat surface. Spray with oil. Top with 1 sheet filo. Repeat with 2 more sheets filo. Spoon 1/4 of the salmon mixture along one short end of filo stack. Fold in long ends and roll up to enclose filling and form a parcel.
Place parcel on prepared tray, seam side down. Spray with oil. Season. Repeat with remaining filo and salmon mixture to make 4 parcels. Bake for 20 minutes or until pastry is golden. Serve with salad and lemon wedges.

Source

10g butter

1 leek, trimmed, washed, thinly sliced

400g can pink salmon, drained, skin and bones removed, flaked

1/2 cup frozen corn kernels, thawed

2 tbsp finely chopped fresh chives

16 sheets filo pastry

Olive oil cooking spray

Baby rocket, to serve

Lemon wedges, to serve

1 1/2 cups warm milk

30g butter

2 tbsp plain flour

Mixing Bowl Set