I had a friend over for dinner last night and, as I had a bit of filo pastry left over from the Eurovision extravaganza, I decided to make these. They look impressive (especially if you’re trying to impress someone! 😉 ) and are tasty but are surprisingly easy to make – you need a good pastry brush though! And, obviously, the filo can be fiddly to deal with. The crispness of the pastry contrasts really well with the softness of the salmon and the creaminess of the leeks. I really must make this for Alberto sometime soon!
The recipe comes from the Gino D’Acampo book Buonissimo! – thanks Gino!
2 leeks, trimmed and chopped
2 knobs of salted butter
100g of mascarpone cheese
6 sheets of filo pastry
30g of unsalted butter, melted, for brushing
2 skinless salmon fillets
Salt and freshly ground black pepper
Cook the leeks in a large frying pan with 3 tablespoons of water and the two knobs of butter, for about 10 minutes, stirring occasionally, until soft.
Remove from the heat, season well and allow to cool.
Preheat the oven to 200
Once the leeks have cooled, mix in the mascarpone cheese.
To make the parcels, lay out a sheet of filo and brush with melted butter. Lay another sheet on top and brush. Add a third sheet and, likewise brush with melted butter.
Place a salmon fillet in the centre of the pastry sheets, season well with salt and black pepper. Spoon half the leek mixture on top and fold the ends of the pastry over the top. Pull the sides up and fold over the top and scrunch together to enclose the filling.
Once you’ve made both parcels brush with melted butter.
Place on a lightly greased baking sheet and cook in the middle of the oven for 20 minutes, until brown and crisp.
I served with roasted asparagus and vine tomatoes, boiled new potatoes, rocket and feta.