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The Caterer

Seafood parcels with creme fraiche and dill for care homes

18 March 2010
Seafood parcels with creme fraiche and dill for care homes

Chef's tip: These look great on a buffet table - use for a birthday party or special event. Use blanched leek strips instead of string to tie the parcels. Keep your filo covered with a damp cloth until needed.

This recipe is taken from the article Ending malnutrition in care homes >>

INGREDIENTS (Makes 12 parcels)

  • 100g prawns
  • 100g scallops
  • 100g salmon fillet
  • Juice of ½ lime
  • 2tbs fresh chopped chives
  • Salt and freshly ground black pepper
  • Pinch of cayenne pepper, optional
  • 500g filo pastry
  • 50g butter, melted
  • 4tsp fresh chopped dill
  • 4tbs reduced fat crème fraîche
  • A few chives lightly blanched in boiling water for garnish

    METHOD

Rinse the salmon with cold water, drain well and microwave or poach with the lime juice until tender. Leave the fish to cool, then remove the skin and any bones, and flake into pieces.

Roughly chop the prawns and scallops. Mix with the chives, seasoning and cayenne if using.

Brush the filo pastry sheets with melted butter and cut each one into four equal-sized 4in squares. Place in stacks of two pastry squares, with the top one at a slight angle to the first.

Divide the fish mixture between filo squares. Pull the corners of the pastry up and over the filling, pinch together and tie with string. Brush the outside with any remaining butter, then bake at 190°C/gas mark 5 for 10-15 minutes until golden brown.

Meanwhile stir the chopped dill into the crème fraîche and season.

Remove the string from the pastry parcels and replace with blanched chives. Arrange on serving plates with spoonfuls of the crème fraîche. Serve with salad.

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