Ingredients

• 3 sheets filo pastry
• 2 tbsp olive oil
• 100g/3½oz salmon fillet
• skinned
• chopped
• 1 tsp capers
• drained
• ½ lemon
• zest only
• 2 tbsp chopped fresh parsley
• salt and freshly ground black pepper
• 1 tbsp sesame seeds
• 25g/1oz butter
• ½ onion
• finely chopped
• 2 tsp Dijon mustard
• 55g/2oz fresh or frozen (defrosted) peas
• ½ lemon
• juice only
• 100ml/3½fl oz double cream
• salt and freshly ground black pepper
• fresh parsley
• chopped
• to garnish

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Brush the filo sheets with a little of the olive oil and layer them on top of each other on a baking sheet.
• Mix together the salmon
• capers
• lemon zest and half of the parsley in a small bowl. Season with salt and freshly ground black pepper
• to taste
• and spoon the mixture down the middle of the filo sheets. Roll the pastry around the filling to form a sausage shape and trim the ends of the pastry. Brush with a little more olive oil and scatter with sesame seeds. Place in the oven for ten minutes or until the pastry is golden-brown and the salmon is cooked through.
• For the peas
• melt the butter in a small saucepan. Add the onion and fry gently for 3-4 minutes or until softened but not browned.
• Add the mustard
• peas
• lemon juice and cream
• and saeson
• to taste
• with salt and freshly ground black pepper. Bring to the boil and simmer for five minutes or until the peas are cooked and the liquid has reduced by half.
• To serve
• spoon the peas onto a serving plate and top with the salmon parcel.
• Garnish with chopped fresh parsley and serve.