Salmon filo en croûte

Ingredients

• 4 Salmon Fillets, skin removed
• 240g Fresh Spinach
• 175g Soft Cream Cheese with Garlic & Herbs
• 4 sheets Filo Pastry
• 50g Butter, melted (or spray oil)
• Salt and Pepper

Method

1. Preheat the oven to 190c
2. Cook the spinach in the microwave or a pan according to the packet instructions. Allow to cool, drain well and squeeze out any excess moisture really well before roughly chopping.
3. Put the cream cheese in a bowl add the spinach and season well with Salt & Pepper. Mix thoroughly.
4. Lay two slightly overlapping sheets of filo on a baking sheet and spray with oil or brush with melted butter. Lay another two sheets of pastry on top in the opposite direction to form a cross. Brush/spray with butter/oil.
5. Place the four salmon fillets adjacent to each other in the middle of the pastry cross.
6. Spread the spinach and cheese mixture on top of the salmon.
7. Fold in the pastry to form a parcel and scrunch it up on the top. Spay/brush again with oil/butter.
8. Bake for 15 minutes, then cover with tin foil to avoid the thin filo pastry burning. Return to the oven for a further 15 minutes or until the temperature reaches 60c on your Thermapen Superfast Thermometer.
9. Recipe tip: In addition to only having five ingredients, my version of Salmon en croute is healthier than the traditional. Filo immediately cut calories in comparison to puff, you can substitute low cal spray oil for butter and when it comes to cream cheese use a light version.
10. Recipe tip: The Thermapen ideal when it comes to en croûte and unless you have x-ray vision there's no way of telling if the salmon inside the pastry parcel is over or undercooked. When it comes to fish the magic number you are looking for is 60c.