Filo Encased Salmon & Garlic Prawns
January 14th 2008 12:27
Filo pastry is made of just flour and water, with no fat, and is rolled into paper thin sheets. It does not rise when baked, but becomes crisp and brittle
Initially, filo pastry was used in thicker sheets to cover meat dishes and meat pies (hanoum bourek). The very thin sheets used for the traditional baklava and spanikopita were a later development.
These days, filo pastry can be purchased in frozen packets. It should be thawed in the box and only opened when ready for use as it is fragile and dries out quickly.
8 x 150g Atlantic salmon portions
24 x Peeled prawns
120g Garlic butter
100g Melted butter (or margarine)
20 sheets (1 box) of filo pastry
Steam the salmon and prawns and allow to cool.
Unwrap the filo pastry and carefully lay two sheets on the work space.
Brush the top sheet with the melted butter.
Place a piece of the salmon about 6 cm from the end.
Top with 3 prawns and a heaped teaspoon of garlic butter.
Fold one edge into the middle, and roll 180 degrees again.
Brush remaining end with butter and roll again so that the join is on the bottom.
If the sheet is too long to finish with the join on the bottom, trim some off before the final roll.
Place on a greased baking tray and brush the tops with butter.
Bake at approx 160 degrees for 15 minutes or until golden brown on top.
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