Preparation time
0min
Total time
0min
Portion
6
portion(s)
Level
easy
- TM 5
published: 2017/03/07
changed: 2017/04/07
Ingredients
Salmon filo spiral
- 10 g fresh flat-leaf parsley, leaves only
- 1/4-1/2 red chilli
- 130 g fresh baby spinach, leaves only
- 250 g cream cheese, cut into pieces
- 20 g lemon juice (approx. 1/2 lemon)
- 1 tsp sea salt
- 100 g pecan nuts, roasted
- 300 g fresh boneless skinless salmon fillet, cut into pieces
- 12 sheets filo pastry, plus extra as needed
- 180 g butter, melted, for brushing
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 200°C. Place a long piece of baking paper (130 cm) on top of your work surface.
- Place parsley and chilli into mixing bowl and chop 2 sec/speed 6. Scrape down sides of mixing bowl with spatula and chop 2 sec/speed 6. Scrape down sides of mixing bowl with spatula.
- Add spinach, cream cheese, lemon juice and salt and mix 10 sec/speed 6, with aid of spatula. Scrape down sides of mixing bowl with spatula.
- Add pecans and salmon and mix 5 sec/speed 5.
- Working as quickly as possible so the pastry does not dry out, lay 3 sheets of filo pastry end-to-end along baking paper and brush generously with melted butter. Lay another 3 sheets of filo pastry on top of the first layer and brush with melted butter. Repeat layering process with 2 more layers, brushing generously with butter after each layer (using all 12 sheets of filo).
- Evenly distribute salmon mixture along one of the long sides of the pastry sheets. Brush the remaining exposed pastry with butter, then carefully roll pastry into a large sausage shape to encase the filling. Coil the pastry into a round snail shape, brushing with additional butter as needed, then transfer to a flat baking tray (30 x 40 cm) lined with baking paper.
- Patch up any breaks in the pastry with small pieces of filo and melted butter.
- Bake for 30-40 minutes (200°C) or until pastry is golden and crispy. Cut into wedges and serve hot.
Tip
Serve salmon filo spiral with a simple garden and herb salad.
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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