Cook with Avonmore: Salmon Filo Pastry Parcels with Cherry Tomato Compote

Start the week with a tasty treat – we’ve got another great Tried & Tested – Cook with Avonmore recipe for you!

Ingredients

• 156ml (6 fl. Oz) Avonmore Double Cream (whipped)
• 2 medium carrots
• 2 medium leeks
• 4 x 140g (5 oz) fillets of salmon de-boned and skinned
• 1 packet of filo pastry
• Handful of chopped parsley
• 25g (1oz) melted Avonmore Butter

Cherry Tomato Compote

• 1 clove of garlic
• 50ml olive oil
• 250g cherry tomatoes
• Handful of torn basil leaves
• 1 tbsp sugar
• Salt

Method:

1. Slice the carrots and leeks into fine julienne strips and blanche in boiling water for 3 minutes. Drain and refresh.
2. Mix chopped parsley with the whipped cream
3. Take 1 sheet of filo pastry, cut in 2 halves and lay it upon itself in a criss-cross fashion, brushing melted butter between the sheets
4. Lay one fillet of seasoned salmon on top of pastry, place ¼ of the leek and carrot mixture on salmon. Spoon ¼ of herbed cream on the vegetables.
5. Pull the pastry together using water on the finger to form a little parcel. Brush outside with melted butter. Repeat with the remaining fillets. Place them on a greased baking tray and bake for 15 minutes.

Cherry Tomato compote:

1. Heat the olive oil in a saucepan over a moderate heat. Add the garlic, cherry tomatoes, sugar, salt and basil.
2. Cover the saucepan, reduce heat and cook for 15minutes.

Serve with salmon parcels.