Ingredients

• 2 sheets Jus-Rol™ filo pastry
• Butter, melted for brushing
• 1 Salmon fillet, baked and broken into flakes
• 2.5 cm Ginger, finely chopped
• 1 Lime, zest from whole fruit and juice from half
• 1 small tub Crème fraiche
• 2 tsp Wasabi paste (optional)

Equipment required

• Pastry Brush
• Knife
• Mini Muffin Tins

Techniques Used

• How to Cook Salmon in Filo Pastry
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  How to Cook Salmon in Filo Pastry

  1. Cut one sheet of filo pastry in half across length and lightly brush each half with melted butter – to add extra taste infuse some capers in the butter.
  2. Lay one half of the pastry on a lined baking sheet and then top with second half sheet but lay it with corners slightly offset.
  3. Place prepared salmon fillet in middle of pastry.
  4. Bring up pastry around sides of salmon to form a ‘collar’ but not entirely cover top of fish.
  5. Brush pastry again very lightly before baking.
• How to Handle Filo Pastry
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  How to Handle Filo Pastry

  1. Thaw filo pastry in its wrapping and remove from the packaging when ready to use.
  2. Unfold sheets and lay them in a stack on a large piece of cling film.
  3. Cover stack with a second piece of cling film.
• How to Work with Filo Pastry
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  How to Work with Filo Pastry

  1. Thaw filo pastry in its wrapping and remove from the packaging when ready to use.
  2. Unfold sheets and lay them in a stack on a large piece of cling film.
  3. Cover stack with a second piece of cling film.