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Salmon in Filo with Dill sauce.
Ingredients 4 Filo Pastry sheets. 4 Salmon portions. Some fresh chopped Parsley. One lemon. For the Sauce 250mil of Greek style natural Yoghurt . Pinch of chopped Dill. A teaspoon of sugar. A tablespoon of Dijon Mustard. Method. 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. Jim H
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