Salmon Filo Parcels

8 sheets filo pastry
2 salmon fillets
2 courgettes
2 handfuls of baby spinach leaves
Hollandaise sauce
Salt & pepper
1 lemon



Bone the salmon and cook skin side down in a hot pan for about 5 mins to crisp the skin well. Stand to cool. Cut fillets into three pieces to make assembling the parcel easier.
Thinly slice the courgettes diagonally and marinate in the juice and zest of the lemon. Mix to ensure all the slices are coated.
Briefly wilt the spinach in boiling water (this only takes a few seconds) and drain.

Assembly
Put 4 sheets of the filo onto your preparation surface one on top of the other. Use oil spray between each layer of filo.
Arrange a good layer of spinach leaves in the centre of the filo keeping to the dimensions of the filo. Add a layer of courgettes and lay the pieces of salmon on top of the vegetables placing slices of courgette in between the salmon pieces. Season with a little salt and ground black pepper. You should end up with a small rectangle of food about 10cm x 15 cm. Drip a heaped teaspoon of hollandaise sauce on top and spread evenly. Top with more spinach.
To make the parcels fold the long sides of the filo in and fold in each end. Turn upside down to secure the parcel and spray with a little oil.
Cook for about 40 mins at 180C/355F till golden. Serve with salad or for winter with roast potatoes and lime oil dressed roasted tomatoes. You can use this recipe to make one large parcel and then slice it to serve or smaller individual servings.
Be careful when taking from the oven tray to the plate that you support the parcel from underneath, this will prevent them falling apart.