Events and Celebrations

Salmon, Dill and Rice Parcels

cook 20 mins
  • 250 g (8 oz) ready-cooked plain rice
  • 2 spring onions, chopped
  • finely grated rind of 1 lemon
  • handful of dill, chopped
  • 4 thin skinless, boneless lightly smoked salmon fillets
  • 50 g (2 oz) butter, melted
  • 3 tablespoons olive oil
  • 4 sheets of filo pastry
  • salt and pepper
  • peas and sugarsnap peas, to serve
  • Mix together the rice, spring onions, lemon rind and dill. Cut the salmon into large chunks and stir through the rice.
  • Stir together the melted butter and oil. Unwrap 1 pastry sheet, leaving the remainder covered with a damp, but not wet, piece of kitchen paper. Brush all over with the butter mixture, then sprinkle a quarter of the rice mixture along one short side. Fold in the long sides of the pastry and roll up to enclose the filling completely.
  • Place on a baking sheet and brush with some more butter. Repeat with the remaining mixture and pastry. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes until golden and crispy. Serve with peas and sugarsnap peas.
Like This? Try These
More on Food