This is a fabulous way to cook a large piece of salmon – topped with hollandaise sauce and wrapped in crisp pastry. Pre-cooking the pastry base guarantees no soggy bottom! Make sure you’ve got some baking parchment to stop things sticking!
SERVES 10 – PREP 25 mins – COOK 30 mins
75g butter, melted
Small bunch dill
1kg side of salmon fillet
Zest and juice of 1 lemon
2tbsp thickening granules
200g jar hollandaise sauce
1 Heat the oven to 200C. Take a sheet of filo pastry and brush with butter, top with another sheet and brush with butter. Fold the top side down and the bottom up, to make a long thin rectangle (slightly smaller tha the salmon). Put on a lined baking tray.
2 Put the salmon fillet on a lined baking tray. Season, sprinkle over the lemon zest and juice. Bake the pastry and salmon for 10 mins.
3 Cool the salmon for 15 mins, using kitchen paper to soak up any juices. Spread the hollandaise sauce on top of the salmon.
4 Put a large sheet of baking parchment onto your worktop. Take a sheet of filo pastry, brush with butter and scatter with dill. Repeat with 3 more sheets of filo pastry.
5 Upturn the salmon on to the centre of the sheets, then sprinkle over the thickening granules and top with the cooked pastry. Wrap the filo around fish to make a parcel. Turn over the parcel on to a parchment lined baking tray.
6 Brush with butter and bake for 25 minutes until golden.
TO FREEZE: Cover with cling film after step 5, Freeze. Bake from frozen at 200C for 30-35 mins until golden and piping hot.
MONEY SAVER: Buy a whole salmon and ask the fishmonger to fillet it for you (or cut the fish fillet away from both sides of the bone yourself).
Food ed’s Tip: Always keep the filo pastry covered with cling film because it dries out quickly.