Cooking Directions
Serves: 4
Pre heat oven to 200°C/400°F/gas mark 6.
Spread a dessertspoon of Red Pepper & Chilli Jelly on top of each fillet. For each piece of salmon, brush 3 sheets of pastry with melted butter. Wrap the salmon in the pastry (butter-side in), making sure that the join is at the bottom. Wrap another buttered piece of filo pastry round each piece of salmon, scrunching the pastry at the top to create decorative frills. Brush the top with a little more butter and bake in the oven for 15 mins.
Serve with crunchy salad, new potatoes and more Red Pepper & Chilli Jelly.
Ingredients
- 4 boned salmon fillets
- 1 pack ready made filo pastry
- butter
- 1 jar Red Pepper & Chilli Jelly