Nothing to do specifically with this dish, it's just the first thing that springs to mind when I think of salmon. I stayed with friends and their family in Leixlip (Léim an Bhradáin), a wee town in County Kildare in Ireland, back in 2004, and discovered that the name referred to leaping salmon. Definitely one of the most endearing names I've heard of for a town.
Anyhoo, this week we've been trialing a few more of Nadia Lim's dishes and so far it's a 100 % success rate! This one I was a little dubious about, as far as its reception by Mssr 12. But it was an unequivocal hit, with almost-teen and parents alike - and let's be honest, finding a dish that is (a) devoured wholeheartedly by those two demographics AND (b) not pizza, lasagna, stir-fry, or some form of nachos-taco-tortilla, is pretty hard sometimes. But here is one - a dish you can whip up really quickly and easily, full of veges, and is suitable for a family meal or served up at a casual dinner party with friends (I would like to do them half-sized, to serve alongside a second salad, or perhaps rice).
Salmon filo parcels with honey mustard apple salad
2 tbsp butter
2 tbsp flour
1.5 cups milk
500g salmon, cut into good-sized chunks (2cm give or take)
1 zucchini, grated
2 carrots, one grated and one not
5 mushrooms (not in original recipe but really good!!)
1 tsp salt
zest of one lemon (save juice)
10-12 sheets film pastry
1 egg, whisked (to brush, or you can use oil)
sesame seeds (optional)
3 tbsp mayo
1 tsp vinegar (I used apple cider)
1 tsp mustard (wholegrain or dijon are good)
2 tsp honey
4 cups bag rocket leaves
- Preheat oven to 220 degrees celcius (200 fanbake). Line oven trays with baking paper (we used two trays, so there was plenty of room between the filos).
- Melt butter in large saucepan. Add flour and stir briskly for a minute (to make a roux and 'cook' the flour). Slowly add milk, stir constantly for about 2-3 minutes, until sauce thick and smooth. Stir in some salt and pepper and remove from heat.
- Fold salmon,zucchini, first carrot and mushrooms, salt and zest through the sauce and set aside.
- Lay two sheets of filo on clean bench/board, with short side facing you. Place about 2/3 cup of salmon mixture on pastry about 1/3 of the way up the sheet and shape into a thick sausage shape.
- Fold edge of filo closest to you over salmon mixture. Fold left and right edges of pastry inwards then brush with a little oil. Roll parcel away from you to form a tight parcel. Brush final edge with a little oil and place on prepared tray. Repeat until you have 5 or 6 parcels. Brush tops with egg or a little more oil and sprinkle with seeds, if desired.
- Bake for 15 minutes. Remove and pour out any excess liquid from trays. Return to oven for a further 5-10 minutes until browned and starting to crisp up.
- While filos bake, whisk together mayo, vinegar, mustard and honey.
- Cut apple into quarters and thinly slice. Use a vege peeler to peel second carrot into long ribbons. Toss in bowl with rocket leaves and dressing. Season with salt and pepper.
- Serve filos with salad, drizzled with a little lemon juice.
NB: Sweet chili and sour cream were a nice side for the filos too.