Salmon and leek filo rolls
Use readymade filo pastry to make these easy rolls filled with salmon, leek and a zesty, herby crème fraîche.
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 12g
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- 3 tbsp Co-op extra virgin olive oil, plus extra for brushing
- 1 Co-op British leek, finely chopped
- 4 tbsp reduced fat crème fraîche
- ½ tbsp Co-op Dijon mustard
- ½ x 25g pack flat leaf parsley, finely chopped
- ½ x 25g pack dill, finely chopped
- Zest and juice of 1 lemon, plus wedges to serve
- 2 x 165g packs Co-op steamed Scottish salmon fillets, skin removed, flaked into chunks
- 270g pack filo pastry
- 120g pack Co-op watercress, spinach and rocket salad
- Heat 1 tbsp of the oil in a nonstick pan. Add the leek, cover, then cook on a medium-low heat for 15-20 mins, stirring occasionally. Leave to cool.
- Whisk together the crème fraîche, mustard, parsley, dill, lemon zest and half the juice until smooth. Season, then fold through the salmon and leek.
- Cut each filo sheet in half lengthways so you have 14 strips in total, then cover with a clean, damp tea towel.
- Preheat the oven to 200°C/fan 180°C/Gas 6. Spread 1 heaped tbsp of the fish mixture across the short end of a pastry strip, tuck in the edges and roll up. Place seam-side down on a lined baking tray, brush with oil and season. Repeat to make 14 in total.
- Bake for 30-35 mins, until golden. Combine the remaining lemon juice and olive oil to make a dressing, toss with the salad and serve with the rolls.