Thai Salmon Yellowfin Puffs With Ginger Recipe
Tagged in Fish And Seafoods
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Directions
Mix together lime zest and juice, garlic, spring onion, ginger and coriander.
Melt butter. Lay out 1 sheet of phyllo, and brush with butter. Lay second sheet on top, brush with more butter. Lay a salmon fillet about 2-3 inches from short side of pastry, season to taste and put half of lime mixture on top. Fold short end of pastry over salmon, then fold in the 2 long sides. Fold the salmon over twice more, and cut off the remaining pastry. Do the same with the other fillet.
Put the parcels on a well-greased baking sheet, and just before baking brush with the remaining butter.Cook at gas mark 5 for 20-25 minutes, until brown and crispy.
Ingredients
- 2 4-5oz salmon fillets
- 4 sheets phyllo pastry
- 1 oz butter
- 1 tsp grated ginger
- 1 clove garlic pressed
- 1 scallion
- finely chopped
- 1 tbsp fresh coriander finely chopped
- Zest and juice of 1 lime
- Salt and pepper to taste
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