Salmon Parcels With Thai Butter

1. 1

   In a small bowl, mix half the butter with the curry paste, lime zest, and coriander.

2. 2

   Season, wrap in cling film, and shape into a log.

3. 3

   Chill in the freezer for 20 minutes to firm up.

4. 4

   Melt the remaining butter in a small pan over a low heat.

5. 5

   Trim the filo to rectangles about 18X26cm.

6. 6

   Brush 1 rectangle with butter.

7. 7

   Top with another rectange, brush with butter, and finish with a 3rd layer of filo.

8. 8

   Place a salmon fillet, skinned side down, in the center of each filo pile.

9. 9

   Cut the Thai butter into pieces and put 2 along each fillet.

10. 10

    Bring up 2 edges of pastry over the salmon to enclose.

11. 11

    Brush the open ends with butter, and fold up and over to seal.

12. 12

    Put on a baking sheet and brush with butter.

13. 13

    Freeze on baking sheet for 2 hours.

14. 14

    Store in freezer bag for up to 2 months.

15. 15

    To cook from frozen, preheat oven to 200 degrees C, and heat a baking sheet.

16. 16

    Once sheet is hot, put the frozen salmon pastries on the sheet and cook for 25 minutes until golden.

* Per serving · 4 servings · Values may vary.