Golden layers of filo pastry are light as a feather, but can make for a substantial meal. Need inspiration Take a look at this delicious savoury recipe.
- Preheat oven to 220°C. Line an oven tray with baking paper.
- Place the almonds, parmesan, garlic, half the watercress and half the rocket in the bowl of a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream and process until well combined. Taste and season with salt and pepper.
- Place a filo sheet on a clean work surface. Brush with a little butter, top with another filo sheet, brush with butter and repeat until you have 4 layers. Place a salmon fillet widthways at one end of the pastry stack. Spread the top of the salmon generously with pesto. Fold narrow edges over the salmon, then fold over the long end of filo to enclose the filling. Place filo parcel, seamside down, on the lined tray. Repeat with remaining filo, butter, salmon and pesto. Brush parcels with any remaining butter.
- Bake in preheated oven for 12-15 minutes or until salmon is cooked to your liking. Remove from oven and set aside for 5 minutes to rest.
- Combine fennel and remaining watercress and rocket in a large bowl. Divide evenly among serving plates, top with salmon strudels and serve with lemon wedges.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set