Salmon and watercress pesto strudels

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Salmon and watercress pesto strudels

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  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Golden layers of filo pastry are light as a feather, but can make for a substantial meal. Need inspiration? Take a look at this delicious savoury recipe.

Featured in
Main recipes, Spring recipes

Ingredients

  • 1/3 cup (50g) toasted slivered almonds
  • 1/3 cup (40g) finely grated parmesan
  • 1 garlic clove, finely chopped
  • 1 bunch watercress, sprigs picked
  • 1 bunch rocket, trimmed
  • 1/2 cup (125ml) extra virgin olive oil
  • 16 sheets filo pastry
  • 80g butter, melted
  • 4 (about 150g each) salmon fillets
  • 1 baby fennel, thinly sliced
  • Lemon wedges, to serve

Method

  • Step 1
    Preheat oven to 220°C. Line an oven tray with baking paper.
  • Step 2
    Place the almonds, parmesan, garlic, half the watercress and half the rocket in the bowl of a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream and process until well combined. Taste and season with salt and pepper.
  • Step 3
    Place a filo sheet on a clean work surface. Brush with a little butter, top with another filo sheet, brush with butter and repeat until you have 4 layers. Place a salmon fillet widthways at one end of the pastry stack. Spread the top of the salmon generously with pesto. Fold narrow edges over the salmon, then fold over the long end of filo to enclose the filling. Place filo parcel, seamside down, on the lined tray. Repeat with remaining filo, butter, salmon and pesto. Brush parcels with any remaining butter.
  • Step 4
    Bake in preheated oven for 12-15 minutes or until salmon is cooked to your liking. Remove from oven and set aside for 5 minutes to rest.
  • Step 5
    Combine fennel and remaining watercress and rocket in a large bowl. Divide evenly among serving plates, top with salmon strudels and serve with lemon wedges.

  • Low carb
  • Low sugar
  • Lower gi

Nutrition

  • 4178 kj

    Energy

  • 72g

    Fat Total

  • 22g

    Saturated Fat

  • 4g

    Fibre

  • 50g

    Protein

  • 152mg

    Cholesterol

  • 765.72mg

    Sodium

  • 3g

    Carbs (sugar)

  • 37g

    Carbs (total)

All nutrition values are per serve

Notes

Filo can dry out and crack very quickly when in contact with air. To prevent this, cover any unused filo sheets with a sheet of baking paper then a damp tea towel.

  • Author: Sarah Hobbs
  • Image credit: Ian Wallace
  • Publication: Notebook:

Source: taste.com.au

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