Salmon And Leek Filo Rolls Recipes

SALMON AND LEEK FILO ROLLS

Steps:

• 1. Heat 1 tbsp of the oil in a nonstick pan. Add the leek, cover, then cook on a medium-low heat for 15-20 mins, stirring occasionally. Leave to cool.
• 2. Whisk together the crème fraîche, mustard, parsley, dill, lemon zest and half the juice until smooth. Season, then fold through the salmon and leek.
• 3. Cut each filo sheet in half lengthways so you have 14 strips in total, then cover with a clean, damp tea towel.
• 4. Preheat the oven to 200°C/fan 180°C/Gas 6. Spread 1 heaped tbsp of the fish mixture across the short end of a pastry strip, tuck in the edges and roll up. Place seam-side down on a lined baking tray, brush with oil and season. Repeat to make 14 in total.
• 5. Bake for 30-35 mins, until golden. Combine the remaining lemon juice and olive oil to make a dressing, toss with the salad and serve with the rolls.

SALMON & LEEK FILO PARCELS

Steps:

• Heat oven to 180°C Put the leeks, ginger & garlic into a large saucepan with 3 tbsp water and a small knobs of butter. Cover, then cook for 5-10 mins until tender. Remove from the pan, allow to cool, then mix with the lemon, parsley & spinach. 

To assemble the parcels, spray a sheet of pastry with oil, then lay 2 more sheets on top, spraying oil between each layer. Do the same with remaining 3 sheets, then cut in half. Place 100g of salmon in the centre, season, then spoon over quarter of the leek mix, white sauce and grated cheese. Bring up 2 edges of pastry over the salmon to enclose. Brush the open ends with butter/oil, and fold up and over to seal. Put on a baking sheet and brush with butter.

Put onto a lightly greased baking sheet, then cook for 15-25 mins until browned and crisp.

Delicious served with Vegetables.

SALMON FILO PIE

Steps:

• Trim and roughly chop the leeks and zucchini and place in a large pan on low heat with the thyme and a goodly sized splash or two of the oil.
• Cook gently for 30 minutes or until soft and lightly golden.
• Add a little salt and pepper to taste and allow to cool 5-10 minutes.
• Preheat the oven to 180 Centigrade (350 fahrenheit).
• In a separate bowl flake the salmon, crumble in the feta, grate in the zest from the lemon ,crack in the eggs and stir to combine.
• Stir them into the vegetable mixture.
• Layer the filo over the base of an ovenproof frying pan or dish (about 30 cm), overlapping the sheets and letting them hang over the sides Lightly brush teh sheets with oil as you go. Make sure that you fully cover the base and allow enough overhang to fully cover the filling when you fold it in later.
• Spoon in the filling then fold in the overlapping filo to form a lid.
• Brush the top with olive oil.
• Bake on the bottom shelf of the oven 45-50 minutes or until cooked through and golden and crisp.

PHYLLO-WRAPPED SALMON WITH LEEKS AND RED BELL PEPPER

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add bell peppers and leek and sauté until leek is tender, about 6 minutes. Add wine and crushed red pepper to skillet. Simmer until liquid evaporates, about 4 minutes. Remove skillet from heat. Cool vegetable mixture. Stir in basil and salt.
• Preheat oven to 400°F. Melt remaining 6 tablespoons butter in small saucepan. Place 1 pastry sheet on work surface (keep remaining phyllo sheets covered). Brush with some of melted butter. Top with second pastry sheet; brush with melted butter. Place 1 salmon fillet crosswise on pastry sheet, 5 inches in from 1 short end. Top salmon fillet with 1/4 cup of vegetable mixture. Fold 5-inch section of pastry over salmon. Fold in sides. Roll up, forming rectangular packet. Transfer to heavy large baking sheet, vegetable side up. Brush packet all over with melted butter. Repeat with remaining pastry sheets, melted butter, salmon fillets and vegetables. (Can be prepared 6 hours ahead. Cover with plastic wrap and refrigerate.)
• Bake salmon until pastry is pale golden and salmon is cooked through, about 35 minutes.