2 large handfuls of watercress
2 tbsp chicken stock
2 sheets of filo pastry
2 salmon fillets pieces, about 130g each
green salad, to serve
lemon wedges, to serve
1. Heat the oven to 200C/fan 180C/gas 6. Whizz the watercress with enough of the stock to make a paste. Lay out both sheets of filo and put a piece of salmon at the end of each sheet in the centre. Spread the watercress paste over the salmon, then fold and roll up the parcels and put them on a baking tray. Bake for 20 minutes, or until the pastry is browned and crisp. Serve with a green salad and lemon wedges.
Nutrition per serving:
kcalories 332, protein 32.9g, carbs 12.2g, fat 17.2g, saturates 3.2g, fibre 1.5g, salt 0.82g
(Good Food Magazine February 2007)
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