Food and drink
Salmon in Filo with Dill sauce.
4 Filo Pastry sheets.
4 Salmon portions.
Some fresh chopped Parsley.
For the Sauce
250mil of Greek style natural Yoghurt .
Pinch of chopped Dill.
A teaspoon of sugar.
A tablespoon of Dijon Mustard.
Take the lemon and finely grate the skin to get the Zest reserve this for the sauce. Cut the Lemon and squeeze the juice in to a small glass. Lay a full sheet of pastry on a work surface. Oil one half of it with a pastry brush and some Olive oil. Fold in half, place a sprinkling of the parsley along the middle of the sheet. Now lay a Salmon fillet on top drizzle some of the Lemon Juice on top. Fold the pastry up over the Salmon making a parcel. Make the other three in the same way. Place on a oiled baking tray and cook in an oven at 200C for 15 mins.
Mix all the ingredients for the sauce together in a bowl including the reserved Zest. Place bowl in a saucepan of simmering water to warm it through. Serve Salmon parcels and pour sauce over.