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    Good Friday Special Salmon and caraway filo pies

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    Salmon and caraway filo pies are a delectable fusion of flavors and textures, combining the rich taste of salmon with the aromatic essence of caraway seeds. These savory pies boast a flaky filo pastry exterior, creating a delightful crunch that complements the succulent salmon filling. The caraway seeds infuse the dish with a warm, slightly nutty undertone, elevating the overall taste.

    Packed with omega-3 fatty acids, salmon adds a healthy twist to this indulgent treat, promoting heart health and brain function. Whether served as appetizers or a main course, these pies are a culinary delight, marrying simplicity with gourmet appeal.

    ALSO READ: Simple fish cakes

    Salmon and caraway filo pies
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    Salmon and caraway filo pies

    Recipe by RecipesVilla
    Course: MainCuisine: American, philippinesDifficulty: Easy
    Servings
    +
    –

    4

    servings
    Prep time

    20

    minutes
    Cooking time

    20

    minutes
    Calories

    547

    kcal

    Salmon and caraway filo pies are a delectable fusion of flavors and textures, combining the rich taste of salmon with the aromatic essence of caraway seeds. These savory pies boast a flaky filo pastry exterior, creating a delightful crunch that complements the succulent salmon filling. The caraway seeds infuse the dish with a warm, slightly nutty undertone, elevating the overall taste.

    Ingredients

    • 11/2 tsp caraway seeds, toasted and lightly crushed

    • 100 g unsalted butter, melted and cooled

    • 12 sheets filo pastry

    • 4 x 160g pieces salmon fillets, pinboned, skin removed

    • 4 g arlic cloves, whole

    • 1 cup (280g) thick Greek-style yoghurt

    • PICKLED SALAD

    • 6 red radishes, sliced on a mandoline

    • 1/4 cup (60ml) apple cider vinegar

    • 1 tsp caster sugar

    • 150 g watercress (or rocket)

    Directions

    • For the salad, combine radish, vinegar, sugar and 1 tsp salt in a bowl. Set aside.
    • Preheat oven to 180ºC.
    • Combine the caraway and butter. Season. Take one sheet of filo pastry and brush with a little of the melted butter, then top with another sheet of filo. Brush with some butter and top with a third sheet of pastry. Repeat with the remaining filo so you have four sets of filo.
    • Place a piece of salmon in the centre bottom of each filo set. Season, then fold in the edges and fold over to create a package. Brush with extra butter. Place the salmon parcels on a lined baking tray, with the garlic cloves on the edge of the tray.
    • Bake for 20 minutes or until pastry is golden and the fish is cooked though.
    • Squeeze the garlic from its skin. Combine with the yoghurt and season. Drain the pickles and toss with watercress.
    • Serve salad with filo fish pies and garlic yoghurt.

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