Light Smoked Salmon, Ricotta and Spinach Parcels
Light Smoked Salmon, Ricotta and Spinach Parcels
Inverawe
Rated 5.0 stars by 1 users
Category
Smoked Salmon
Cuisine
Scottish
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
These parcels are light and crisp and look fantastic served in a big pile at a buffet or made into smaller finger-sized mouthfuls for a drinks party. You can change the ricotta for a herb cheese or for one of the lovely soft and mild goats' cheeses that are around now. For best results buy the large Greek-style long pack of more authentic, thinner filo pastry, sometimes found in the frozen cabinet.
Ingredients
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about 3 large sheets Greek-style filo pastry 30 x 50 cm ( 12 x 20 inches)
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3 - 4 tablespoons melted butter
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18 baby spinach leaves, washed
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350g (12 oz) Light smoked or roast smoked salmon
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6 generous tablespoons ricotta cheese
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2 tablespoons chopped fresh mint, parsley or dill
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salt and freshly ground black pepper
Directions
Pre-heat the oven to 180C / 350F / Gas Mark 4.
Cut the filo sheets lengthways into long rectangular strips about 11cm (4 inches) wide and 50cm (20 inches) long and stack them in a pile. Work quickly so they don't dry out - cover with cling film if necessary.
Start with the short end facing you. Brush the top sheet with melted butter.
lay a pile of 2 - 3 baby spinach leaves at one end about 2.5cm (1 inch) from the edge, top with 50g (2 oz) salmon, a pinch of herbs and a heaped tablespoon of ricotta.
Season with salt and freshly ground black pepper, and fold one corner up and over the filling at an angle.
Fold again and again until the whole strip is folded into a triangle.
Place on a greased baking tray. Repeat with the remaining filo pastry and filling ingredients. Brush the tops lightly with butter and bake for about 25 minutes or until golden.
Serve with sweet chilli sauce for dipping