- TM 31
Ingredients
- 40 g large handful fresh Italian parsley
- 1 Dried red chillis
- 170 g fresh baby spinach leaves
- 250 g cream cheese
- 20 g lemon juice
- 1 tsp salt
- 100 g roasted pecans plus extra for garnish
- 300 g fresh salmon fillet, cut into pieces
- 12 sheets filo pastry plus extra as necessary
- 140 g butter, melted
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre-heat oven to 200°C. Line a long bench with baking paper.
2. Place parsley and chilli into mixing bowl and chop for 2 sec/speed 6.
3. Add spinach, cream cheese, lemon juice and salt and blend for 6 sec/speed 6.
4. Add pecans and salmon and mix for 5 sec/speed 5.
5. Lay three sheets of filo end to end along baking paper and brush generously with some of the butter. Lay another sheet of pastry on top of each of the three sheets and brush with more butter.
6. Repeat with remaining pastry sheets so that you have four layers.
7. Place salmon mixture along one side of the pastry, distributing it equally. Carefully roll into large sausage shape, encasing the filling. Coil the pastry into a round shape, brushing with additional butter as needed. Transfer to a flat baking tray.
9. Patch any breaks in the pastry with small pieces of filo and butter. Garnish with a few additionalpecans if desired.
10. Bake for 20-25 minutes or until golden and the pastry is crispy. Serve hot in wedges with a simple herb salad.
Tip
This recipe is from Thermomix Food Lovers Calendar 2012
Thermomix Model
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Recipe is created forTM 31
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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Comments
Great quick and easy recipe, but I found the flavour to be a little restrained - if you're used to a little bit of spice, I'd suggest an extra chilli or a bit of harissa paste. Go easy when chopping the pecans and salmon (3 sec was more than enough for me). Also, my filo cracked as soon as I started to roll up the sausage shape, so we had salmon logs instead (still worked fine)
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