Crisp filo pastry with creamy salmon & feta inside – flavoured with fresh dill and lemon. These salmon & feta filo parcels make a perfect starter or appetizer.
Makes 3 parcels – one is a good portion for a light starter, and 2 if you are more hungry!
- 75g feta
- few sprigs dill, finely chopped
- 1/2 lemon – juice only
- 25g smoked salmon
- 2 sheets filo (around 40g each)
- 2 tsp olive oil
1. Crumble the feta into a bowl and mix in the lemon juice, chopped dill and season well (you probably don’t need much salt as the feta and smoked salmon is already quite salty). Tear the salmon over the top and combine well.
2. Take the filo sheets and cut into half along the middle of the long side and then each half into 3 pieces.
3. Take a filo strip and brush with a little olive oil. Place a spoonful of the salmon mix a cm from the end of one piece. Fold the filo into triangles as shown in the picture.
4. Oil another piece of filo and place the ‘triangle’ on top and proceed to fold it into the filo so it’s double wrapped. Repeat these steps until you’ve made all the parcels.
5. Lightly brush the parcels with oil and line a baking tray with foil. Place the parcels on the foil and place in the oven for 10 minutes. Turn the parcels and return to the oven for a further 5 minutes until browned and crisp.
- These parcels will also work well with goats cheese if you prefer
- If you are freezing the parcels then ideally do so before baking. Place on a lightly dusted plate in the freezer until solid and then transfer to freezer bags or containers.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Starter
- Method: Baked
- Cuisine: Fish
- Serving Size: 1 parcel
- Calories: 95
- Fat: 5g
- Carbohydrates: 9g
- Protein: 4g
Keywords: salmon, smoked salmon, filo, pastry, starter, appetizer, lunch, snack, cheese, feta, baked