Seafood Parcels With Creme Fraiche & Dill
Serves: 12
Ingredients
100g prawns
100g scallops
100g salmon fillet
Juice of ½ lime
2tbs fresh chopped chives
Salt and freshly ground black pepper
Pinch of cayenne pepper, optional
500g filo pastry
50g butter, melted
4tsp fresh chopped dill
4tbs reduced fat crème fraîche
A few chives lightly blanched in boiling water for garnish
Method
Rinse the salmon with cold water, drain well and microwave or poach with the lime juice until tender. Leave the fish to cool, then remove the skin and any bones, and flake into pieces.Roughly chop the prawns and scallops. Mix with the chives, seasoning and cayenne if using.
Brush the filo pastry sheets with melted butter and cut each one into four equal-sized 4in squares. Place in stacks of two pastry squares, with the top one at a slight angle to the first.
Divide the fish mixture between filo squares. Pull the corners of the pastry up and over the filling, pinch together and tie with string. Brush the outside with any remaining butter, then bake at 190°C/gas mark 5 for 10-15 minutes until golden brown.
Meanwhile stir the chopped dill into the crème fraîche and season.
Remove the string from the pastry parcels and replace with blanched chives. Arrange on serving plates with spoonfuls of the crème fraîche. Serve with salad.
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