Ingredients

• 4 x ready-made filo pastry sheets
• flour
• for dusting
• 4 x 75g/2½oz pieces of salmon fillet
• trimmed to the size of a thin matchbox
• 12 marinated anchovy fillets
• 4 tsp soured cream
• 4 tsp chopped fresh dill
• 1 tsp lemon juice
• ½ tsp ground black pepper
• pinch sea salt flakes
• 1 free-range egg
• beaten
• for egg wash
• vegetable oil
• for shallow frying
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 2 tsp honey
• pinch of salt
• 110g/4oz watercress
• 110g/4oz rocket
• 2 avocados
• peeled
• halved
• stone removed
• 1 jar salmon roe

Directions

• Lay out the sheets of filo pastry onto a lightly floured work surface.
• Cut a slit along the long side of each salmon piece and open up like a book. Lay one opened piece of salmon onto the edge of each sheet of pastry.
• Place three anchovies
• one teaspoon of sour cream and one teaspoon of the dill onto one side of each open piece of salmon. Fold the other side of the salmon over the filling.
• Add a squeeze of lemon juice and a sprinkle of freshly ground black pepper and sea salt flakes over the top of each filled salmon parcel.
• Brush all of the filo sheets with the egg wash
• then roll up around the salmon to form a neat parcel. Brush the outside of the pastry with the egg wash.
• Heat the oil in a frying pan. Add the salmon parcels and fry until golden. Don't overcook the parcels otherwise you may overcook the salmon.
• Meanwhile
• for the salad
• place the olive oil
• vinegar
• honey and salt into a bowl.
• Place the watercress and rocket into a clean bowl and pour over a little of the dressing. Mix well to coat the leaves.
• To serve
• slice each of the avocado halves and fan out onto each plate. Spoon a little of the dressing over the avocado.
• Place a handful of watercress and rocket salad alongside the avocado fans and sprinkle a little salmon roe over the top.
• Top each pile of salad with a salmon parcel and serve immediately.