Salmon & Pesto Strudels

 

Ingredients:

1/3 C toasted slivered almonds

1/3 C finely grated parmesan

1 garlic clove, finely chopped

1 bunch watercress, leaves picked

1 bunch rocket, trimmed

½ C extra virgin olive oil

16 sheets filo pastry

Olive oil spray

4 x 160g pinboned salmon portions

1 baby fennel, thinly sliced

2 T olive oil, extra

1 lemon, halved

 

Method:

1. Preheat oven to 220°C. Line an oven tray with baking paper.
2. Place the almonds, parmesan, garlic, half the watercress and half the rocket in the bowl of a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream and process until well combined. Taste and season with salt and pepper.
3. Place a filo sheet on a clean work surface. Spray with olive oil, top with another filo sheet, spray with olive oil and repeat until you have 4 layers. Place a salmon portion widthways at one end of the pastry stack. Spread the top of the salmon generously with pesto. Fold narrow edges over the salmon, then fold over the long end of filo to enclose the filling. Place filo parcel, seam side down, on the lined tray. Repeat with remaining filo, olive oil spray, salmon and pesto. Spray with olive oil to finish.
4. Bake in preheated oven for 12-15 minutes or until salmon is cooked to your liking. Remove from oven and set aside for 5 minutes to rest.
5. Combine fennel and remaining watercress and rocket in a large bowl. Add the juice of half the lemon and the extra olive oil. Divide evenly among serving plates, top with salmon strudels and lemon wedges cut from the remaining half lemon.

 

Recipe adapted from taste.com.au

Serves 4.

 

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