4 skinless salmon fillets, about 150 g (5 oz) each
4 tablespoons fresh green pesto
4 tablespoons cream cheese
salt and pepper
tomato salad, to serve
Stir together the melted butter and oil. Use a pastry brush to brush the mixture all over 1 sheet of filo pastry (cover the remaining pastry with a damp but not wet piece of kitchen paper).
Place 1 salmon fillet at one end of the sheet and season. Mix together the pesto and cream cheese and spread a little over the top of the salmon. Fold over the ends of the pastry, then roll up so that the salmon is enclosed. Place it, seam-side down (you may have to trim the edge), on a baking sheet and brush all over with more of the butter mixture. Repeat with the remaining salmon fillets.
Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes until browned and crisp. Serve with a tomato salad.