Thursday, 30 November 2017

Filo Wrapped Salmon and Spinach in a Creamed Miso Sauce with Chilli, Honey and Soy

It's the first night of our 'Christmas' getaway and we have come to one of our regular haunts of Moreton-in-Marsh Caravan and Motorhome Club site. The plan for this weekend is to attend one of The Cotswolds excellent Christmas markets but the highlight is on Saturday when we board the Santa Steam Train Express at Cheltenham Racecourse where we will be transported through a black hole directly to the North Pole. At the North Pole station there will be elves and other magical creatures waiting for us but of course the big man himself in his carriage grotto. It is a magical trip and made possible by the lovely volunteers at The Gloucestershire and Warwickshire Steam Railway.

Anyway, back to food. I had a bit of salmon to eat up so popped to the local Warners Budgens for inspiration and decided to try a filo spinach wrap. It is very easy and extremely tasty as the pastry keeps the moisture of the salmon contained and there is just enough to steam the spinach whilst leaving the filo nice and crunchy. I'm also enjoying experimenting with miso at the moment and this blend with chilli, honey, soy and cream worked well with this dish, however you could simply try a bit of a fish stock cube instead.


1x Salmon fillet, skinless
6x Asparagus spears
1x Bacon rasher
1x Cherry tomato vine
3x Filo pastry sheets
Handful of fresh spinach leaves
1x Miso stock sachet
1tbsp Chilli sauce
1tbsp Honey
1tbsp Soy sauce
2tbsp Single cream
Rapeseed oil (or any oil/butter) for brushing the pastry
Sea salt for seasoning.


1. Cut the lower stalks off the asparagus and place in a pan of salted water. Bring to the boil and simmer for 5 minutes to extract the flavour, discard the stalks. Add the asparagus tips and simmer for 3 minutes then remove and set aside.
2. Fire up the oven to gas mark 7. Put the bacon and tomatoes in a roasting, coat them in oil and place in the oven for about 20 minutes.
3. Put 1 filo pastry sheet on a board and brush with oil then lay another pastry sheet on top and also brush that with oil. Layer spinach leaves on the pastry then place the salmon fillet on top and season, cover it with more spinach then fold the pastry around it to make a parcel. Brush with more oil then use another sheet of pastry to wrap the entire parcel and make it look pretty. Brush with more oil and sprinkle some sea salt on the top. Bake in the oven on the top shelf for about 10 minutes or until golden.
4. Use the asparagus water to make your miso stock in a small saucepan and turn the heat on low. Add the chilli, honey, soy and cream and whisk through well until foamy.
5. Wrap the asparagus with the bacon and return the whole lot to oven for a few minutes.
6. When all done plate up!