Salmon Parcels With Thai Butter

Total Time: 1 hr Preparation Time: 35 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 125 g butter, softened
• 1 tablespoon thai red curry paste
• 1 lime, zest of
• 3 -4 tablespoons chopped fresh coriander (cilantro)
• 12 sheets fresh phyllo pastry
• 4 (125 g) salmon fillets, skin removed

Recipe

• 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.
• 2 melt the remaining butter in a small pan over a low heat. trim the filo to rectangles about 18x26cm. brush 1 rectangle with butter. top with another rectange, brush with butter, and finish with a 3rd layer of filo.
• 3 place a salmon fillet, skinned side down, in the center of each filo pile. cut the thai butter into pieces 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 freeze on baking sheet for 2 hours. store in freezer bag for up to 2 months.
• 5 to cook from frozen, preheat oven to 200 degrees c, and heat a baking sheet. once sheet is hot, put the frozen salmon pastries on the sheet and cook for 25 minutes until golden.