It is finally Christmas! Merry Christmas to all Hungry Peepor readers! Thank you for being part of my recipe blogging journey for the past fifteen years or so.
The first few times I’ve tried any food wrapped in filo pastry sheet was when I was studying at the National University of Singapore. There was a stall at the Business faculty canteen that sells a dish where an entire sandwich was wrapped up in it. I thought it was interesting at that time, though a bit pricey and the waiting time was long. I still gave it a try anyway. The taste was nothing fantastic really, but at that time, having never tried filo pastry before, it was a fresh new experience for me and that was how my first taste of this pastry sheet started.
The thing about filo pastry sheets is that it becomes very, very crunchy and it breaks off into small pieces once you bite into it. The crumbs fly around the table, so it can become messy eating and biting into it. May not be a good idea to order a dish with it if you want to look decent during a date.
But if not, having salmon wrapped in the pastry sheet works like a perfect match. It is like wrapping a present, and you wonder what surprise you will get when you cut into the pastry sheet. The filo sheet also provides that little carbs that you will need to accompany the protein and sauce that it keeps wrapped within. Also because salmon is easy to cut into, it makes it a perfect ingredient to use for that filling inside.
I hope this dish brings joy and merry cheers to everyone for the upcoming weekend ahead. Ho! Ho! Ho!
Ingredients:
- Parsley: a handful
- Basil (or tarragon): a handful
- Olive oil: ⅓ cup
- Lemon: 1, for zest and for slicing into wedges to serve with
- Salt: 1 tsp
- Pistachio nuts: 20
- Almond flakes: 2 tbsp
- Filo pastry sheet: 3 rectangular sheets
- Salmon fillet: 1 whole, boneless, skinless (750g)
- Oil: to brush pastry sheets with
Method:
- Preheat oven at 200 degrees Celsius.
- Blend together parsley, basil, olive oil, lemon zest & salt. Blend till some textures remain.
- Add in pistacho nuts. Blend till some texture remains.
- Add in almond flakes. Give it a quick pulse. Set mixture aside.
- Place one filo pastry sheet at the bottom of rectangular baking tray. Place another sheet on top, overlapping in the centre.
- Place salmon fillet on top of filo pastry sheets. Spread herb mixture evenly on top of fillet.
- Brush filo pastry sheet right below salmon with oil. Pull over salmon and scrunch up. Repeat with bottom most layer.
- Place one last filo pastry sheet on top of salmon, scrunched up to create frills. Brush with oil.
- Bake 30 to 40min on top shelf till golden brown.
- Serve hot with lemon wedges.
Trick:
- Make sure you cut up the parcel to check that the salmon is cooked before removing it from the oven!
Serving:
4 persons
