You can’t go wrong with filo pockets for an easy lunch or dinner option, and these salmon and kale ones can be put together quickly and you’ll be eating in no time.
PREP TIME 20 MINS COOK TIME 20 MINS MAKES 6
INGREDIENTS
• 2 packets Aoraki Pōhutukawa hot smoked salmon
• Extra virgin avocado oil
• 300g Superb Herb kale leaves
• Salt and pepper, to season
• ½ cup Superb Herb dill, chopped
• 3 tbsp cream cheese
• 8 sheets filo pastry, thawed
METHOD
Preheat oven to 200°C. Line a baking tray with baking paper.
Slice each piece of salmon into 2 pieces – 4 pieces total.
In a non-stick pan over medium heat, add 1 teaspoon oil. Add kale leaves and season. Fry for 2-3 minutes or until kale wilts. Remove kale from pan, leave to cool, then press out extra moisture. Stir through dill and cream cheese until well combined. Set aside.
Take 1 sheet of filo pastry and place on a clean work surface. Brush with oil and place a second sheet of filo pastry on top, brushing with oil. Repeat until you have 4 sheets stacked. Cut in half lengthwise. Add ½ piece of salmon to middle of the pastry and top with a portion of kale mixture. Fold filo around salmon into a pouch, then lay on baking paper, seam-side down. Repeat 4 times with the remaining ingredients to make 4 more pouches. Liberally brush with oil.
Bake for 12-15 minutes or until the pastry is golden and flakey. Let cool for 5 minutes, then serve warm.
