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Salmon in filo pastry with asparagus and dill yogurt sauce


For the yogurt and dill sauce

  • 200g plain yogurt
  • ½ tsp finely grated lemon zest
  • 1 tbsp chopped fresh dill
  • 1 clove garlic, finely crushed
  • Salt and pepper

You will also need

  • 2 x 200g fresh salmon fillets, skinned
  • 2 tbsp olive oil
  • 4 sheets filo pastry
  • 1 bunch fresh baby asparagus, trimmed
  • 100g cream cheese with herbs
  • 1 tsp black sesame seeds
  • Cooked broccoli  and potatoes for serving


Start this recipe by laying out 2 sheets of filo pastry and brush lightly with olive oil. Place another sheet of filo on top of each sheets and brush lightly with oil. Cut the salmon fillets in half horizontally and place the bottom piece on the pastry. Spread with the cream cheese and lay the asparagus stems on top. Cover with the remaining salmon and fold in the filo sheet and roll up like a spring roll sealing the edges together well. Brush lightly with  little more oil and sprinkle over the sesame seeds. Place onto a baking tray and bake in the oven for 25 minutes or until the pastry is cooked and golden. Meanwhile, prepare the yogurt sauce by mixing all of the ingredients together. To serve, place the cooked salmon onto a large serving plate with the cooked broccoli on the side and drizzle over the yogurt dill sauce.

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