Good Friday Special Salmon and caraway filo pies

Name: Salmon and caraway filo pies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1½ tsp caraway seeds, toasted and lightly crushed; 100g unsalted butter, melted and cooled; 12 sheets filo pastry; 4 x 160g pieces salmon fillets, pinboned, skin removed; 4 garlic cloves, whole; 1 cup (280g) thick Greek-style yoghurt; 6 red radishes, sliced on a mandoline; ¼ cup (60ml) apple cider vinegar; 1 tsp caster sugar; 150g watercress (or rocket)

Jump to Recipe Print Recipe

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.

Contents

Salmon and caraway filo pies Ingredients Directions

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

Recipe by RecipesVillaCourse: MainCuisine: American, philippinesDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

547

kcal

Ingredients

1½ tsp caraway seeds, toasted and lightly crushed
100g unsalted butter, melted and cooled
12 sheets filo pastry
4 x 160g pieces salmon fillets, pinboned, skin removed
4 garlic cloves, whole
1 cup (280g) thick Greek-style yoghurt
PICKLED SALAD
6 red radishes, sliced on a mandoline
¼ cup (60ml) apple cider vinegar
1 tsp caster sugar
150g 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.

skynet

Next Oxtail and White Sweet Potato Stew Recipe »

Previous « Barbecue Fish Tikka Recipe