Smoked salmon and filo parcels

Heat a large pan with a little butter and add in the onions, carrots, mushrooms and diced garlic. Cook gently until softened. Next add in the plain flour and allow this to coat all of the vegetables and dry up any liquids in the pan. Pour in the white wine and allow this to bubble up and stir carefully. Pour in the milk and the cream and stir continuously until the liquids have thickened.

Add in the diced salmon and allow this to cook very gently until the salmon is lightly poached. The mixture should be quite thick so don’t worry about that. Season lightly with salt and pepper and stir in the chopped parsley. Transfer to a mixing bowl and allow to cool.

Preheat the oven to 200ºC/400ºF/Gas Mark 6. Cut the filo pastry into squares approximately 5x5 inches. Brush single layers of filo pastry with melted butter and lay three layers on top of each other - putting each at an angle so that you end up with a star shape. Lay a slice of smoked salmon on top and repeat for the other parcels. Once the salmon mixture is cold divide that between the layers of smoked salmon and filo pastry.

Brush the edges with some melted butter and then decoratively secure the parcel into your desired shape and place on a baking tray. I normally gather them together at the top in a parcel shape. Brush with melted butter and place on a flat baking tray. Bake for 15-20 minutes until the pastry is crisp and golden brown. Serve immediately with a side salad.

This recipe is brough to you by SuperValu. All the ingredients can be found in your local SuperValu store.