Sig's Salmon filled filo purse
Sig's Salmon filled filo purse

Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, sig's salmon filled filo purse. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Sig's Salmon filled filo purse is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Sig's Salmon filled filo purse is something that I have loved my whole life. They’re fine and they look fantastic.

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To begin with this particular recipe, we must first prepare a few components. You can have sig's salmon filled filo purse using 7 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Sig's Salmon filled filo purse:
  1. Take pesto of choice, I used a bought unusual kale and smoked ricotta pesto
  2. Get whole wheat breadcrumbs
  3. Make ready zest of one unwaxed lemon and a tablespoon of lemon juice
  4. Make ready bought or homemade peri peri sauce
  5. Get fresh filet of salmon, each one about 170 grams (other preferred fish can be used)
  6. Prepare garlic butter
  7. Get filo pastry, cut into the largest square you can get out of each one

Salmon is topped with Dijon mustard, then wrapped in filo pastry and baked to perfection. This goes well with potatoes, rice or pasta. Fold the filo pastry, nearest you, over the salmon and make one complete wrap. Take the sides of the dough and fold them towards the centre and continue rolling up.

Steps to make Sig's Salmon filled filo purse:
  1. First preheat the oven to 200 °C, 400 °F, GAS 6
  2. Mix the breadcrumbs with the pesto, zest and juice
  3. Melt the garlic butter. Then lay out one of the sheets, cut it into the largest square you can get, spread with some of the melted butter add a sheet of pastry that also has been squared,butter it and then repeat one more time thus having three sheets on top of each other
  4. Rub the salmon generously with peri peri sauce, then put one piece of salmon onto the middle of the square, (if it is to big cut it in half and lay it side by side. Top,it with the bread crumb mix.
  5. Spread the top of the pastry with butter and twist the salmon and pesto filled filo pastry into a purse shape
  6. Brush with some more of the butter and set it on a baking tray.
  7. Event the same with the other salmon pieces until you have 4 parcels
  8. Remember to work pretty fast as filo pastry dries to very quick
  9. Bake for about 25th minutes until the pastry is golden brown, turn the temperature down if it browns to quick to 175°C or cover with a little tinfoil

Brush the filo sheets with the butter and place on top of each other. Place the salmon on top and spread with some of the dill butter. Fold the dough over the salmon and seal well. Delightful salmon and feta cheese filling wrapped in puff pastry. I have substituted spinach and cooked tiny shrimp for salmon in this recipe too.

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