Classic filo pastry and succulent salmon go brilliantly with scented butter in this lovely freezer-friendly Thai recipe.
Serves 4
Takes 35 minutes to prepare. Freeze for up to 2 months, then cook from frozen for 25 minutes, until golden
Per serving:
555kcals
40.9g fat (19.5g saturated)
28.4g protein
18.6g carbs
0.2g sugar
0.9g salt
1. In a small bowl, mix half the butter with the curry paste, lime zest and coriander. Season, wrap in cling film and shape into a log. Chill in the freezer for 20 minutes to firm up.
To eat straightaway, prepare up to the end of step 3, then continue from step 5 – but only cook the parcels for 15 minutes. Filo dries out and cracks quickly, so cover it with a clean, damp tea towel while you’re making the filo piles.
2. Melt the remaining butter in a small pan over a low heat. Trim the filo to rectangles about 18 x 26cm. Brush 1 rectangle with a little butter. Top with another rectangle, brush again with butter and finish with a third filo rectangle. Repeat until you have 4 piles of filo pastry.
3. Place a salmon fillet, skinned-side down, in the centre of each filo pile. Cut the Thai butter into discs and put 2 along each fillet. Bring up 2 edges of pastry over the salmon to enclose. Brush the open ends with butter, and fold up and over to seal. Put on a baking sheet and brush with butter.
4. Open-freeze for 2 hours until solid, then store in a food bag, label and freeze for up to 2 months.
5. To cook, preheat the oven to 200°C/fan180°C/gas 6 and put in a baking sheet to heat up. Once hot, put the frozen parcels on the sheet and cook for 25 minutes, until golden. Serve with stir-fried vegetables.
© delicious. magazine
Chime in with the exotic spices here by picking an unusual aromatic white, like Gewürztraminer or Australian Riesling.
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