Salmon and caraway filo pies are a delectable fusion of flavors and textures, combining the rich taste of salmon with the aromatic essence of caraway seeds. These savory pies boast a flaky filo pastry exterior, creating a delightful crunch that complements the succulent salmon filling. The caraway seeds infuse the dish with a warm, slightly nutty undertone, elevating the overall taste.
Packed with omega-3 fatty acids, salmon adds a healthy twist to this indulgent treat, promoting heart health and brain function. Whether served as appetizers or a main course, these pies are a culinary delight, marrying simplicity with gourmet appeal.
ALSO READ: Simple fish cakes
Salmon and caraway filo pies
Course: MainCuisine: American, philippinesDifficulty: Easy4
servings20
minutes20
minutes547
kcalSalmon and caraway filo pies are a delectable fusion of flavors and textures, combining the rich taste of salmon with the aromatic essence of caraway seeds. These savory pies boast a flaky filo pastry exterior, creating a delightful crunch that complements the succulent salmon filling. The caraway seeds infuse the dish with a warm, slightly nutty undertone, elevating the overall taste.
Ingredients
1½ tsp caraway seeds, toasted and lightly crushed
100g unsalted butter, melted and cooled
12 sheets filo pastry
4 x 160g pieces salmon fillets, pinboned, skin removed
4 garlic cloves, whole
1 cup (280g) thick Greek-style yoghurt
- PICKLED SALAD
6 red radishes, sliced on a mandoline
¼ cup (60ml) apple cider vinegar
1 tsp caster sugar
150g watercress (or rocket)
Directions
- For the salad, combine radish, vinegar, sugar and 1 tsp salt in a bowl. Set aside.
- Preheat oven to 180ºC.
- Combine the caraway and butter. Season. Take one sheet of filo pastry and brush with a little of the melted butter, then top with another sheet of filo. Brush with some butter and top with a third sheet of pastry. Repeat with the remaining filo so you have four sets of filo.
- Place a piece of salmon in the centre bottom of each filo set. Season, then fold in the edges and fold over to create a package. Brush with extra butter. Place the salmon parcels on a lined baking tray, with the garlic cloves on the edge of the tray.
- Bake for 20 minutes or until pastry is golden and the fish is cooked though.
- Squeeze the garlic from its skin. Combine with the yoghurt and season. Drain the pickles and toss with watercress.
- Serve salad with filo fish pies and garlic yoghurt.
