Salmon, Ginger and Tarragon Parcels
FOOD + DRINK Wrapped in Love
Salmon, Ginger and Tarragon Parcels
Recipe by: Opies, bennettopie. com
Serves: 4 Prep time: 20 minutes Cooking time: 20 minutes
Ingredients:
• 4 pieces of Opies Stem Ginger in Syrup, drained and chopped
• 4 spring onions, finely sliced
• 2 tbsp chopped fresh tarragon
• 1 lemon, zest and juice
• 270g pack of filo pastry
• 50g unsalted butter, melted
• 4 salmon fillets, skinned
• Salt and pepper to season
Method:
1. Pre-heat oven to 180 ° C
2. Mix together the Opies Stem Ginger, spring onions, tarragon and lemon in a small bowl.
3. Cut the filo sheets in half and divide into four piles. Allow two to three layers for each parcel.
4. Build each parcel individually, brushing with butter between layers and place a salmon fillet in the centre of each square. Top each fillet with the ginger mixture, dividing it equally between each one, then season.
5. Wrap remaining pastry loosely around the salmon and brush with butter.
6. Place on a lined baking tray and bake at 180 ° C for approximately 20 minutes until golden.
TOP TIP: Replace the salmon with trout fillets for a seasonal twist.
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