Salmon filo pastry parcels with cherry tomato compote

Prep: 10 mins
Cook: 15 mins
Salmon filo pastry parcels with cherry tomato compote

156ml (6 fl. Oz) Avonmore Double Cream (whipped)

2 medium carrots

2 medium leeks

4 x 140g (5 oz) fillets of salmon de-boned and skinned

1 packet of filo pastry

Handful of chopped parsley

25g (1oz) melted Avonmore Butter

Cherry Tomato Compote

1 clove of garlic

50ml olive oil

250g cherry tomatoes

Handful of torn basil leaves

1 tbsp sugar


Slice the carrots and leeks into fine julienne strips and blanche in boiling water for 3 minutes. Drain and refresh.

Mix chopped parsley with the whipped cream

Take 1 sheet of filo pastry, cut in 2 halves and lay it upon itself in a criss-cross fashion, brushing melted butter between the sheets

Lay one fillet of seasoned salmon on top of pastry, place ¼ of the leek and carrot mixture on salmon. Spoon ¼ of herbed cream on the vegetables.

Pull the pastry together using water on the finger to form a little parcel. Brush outside with melted butter. Repeat with the remaining fillets. Place them on a greased baking tray and bake for 15 minutes.

Cherry Tomato compote:

Heat the olive oil in a saucepan over a moderate heat. Add the garlic, cherry tomatoes, sugar, salt and basil.

Cover the saucepan, reduce heat and cook for 15minutes.

Serve with salmon parcels.

Preparation Time
10 minutes

Cooking Time
15 minutes

Recipe Type

Level of Difficulty

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