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Ingredients
Method
- 55g butter
- 1 leek, sliced
- 30g flour
- 150ml warmed milk
- 50ml white wine
- 1 tsp grainy mustard
- 225g salmon fillet, cubed
- 50g cheddar, grated
- 1 tbsp chopped dill
- 2 tbsp heavy cream
- 3 sheets ready-made filo pastry 50cm x 23cm approx
- 6 dill sprigs, to garnish
- Preheat the oven to 200C. Brush 6 holes in a muffin tin or similar with melted butter. Melt half of your butter in a saucepan, add the leek, and simmer for 5 mins to soften. Sprinkle in the flour, and cook for 1 min, then gradually add the milk, stirring all the time until nicely thickened. Add the mustard and fish, and gently simmer for 4 mins to cook through. Season well, then stir in the cheese, cream, and dill. Set aside.
- Melt the remaining butter and brush all over your filo pastry. Divide each sheet into 4 rectangles, and put two rectangles on top of each other at an angle, making a star shape. Repeat with the remaining pastry, then push each ‘star’ into the hole of the greased tin. Bake for 8 mins, or until golden and crisp.
- Just before serving, spoon your salmon filling into the pastry cases, and decorate with dill. Delicious!
1 hr
6 serving
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