THAI SALMON OR YELLOWFIN PUFFS

THAI SALMON OR YELLOWFIN PUFFS 

INGREDIENTS: Serves 2 

• 2   4-5oz salmon fillets       
• 4   sheets  phyllo pastry 
• 1   oz   butter               
• 1   Teaspoon(s)  grated ginger        
• 1   clove    garlic (pressed) 
• 1   scallion(finely  chopped) 
• 1  Tablespoon(s)  fresh coriander (finely chopped) 
• zest & juice of 1 lime 
• salt & pepper 

DIRECTIONS: 

1. Mix together lime zest and juice, garlic, spring onion, ginger and coriander. 

2. Melt butter.  Lay out 1 sheet of phyllo, and brush with butter.  Lay second sheet on top, brush with more butter.  Lay a
    salmon fillet about 2-3 inches from short side of pastry, season to taste and put half of lime mixture on top.  Fold short
    end of pastry over salmon, then fold in the 2 long sides.  Fold the salmon over twice more, and cut off the remaining pastry.
    Do the same with the other fillet.  

3. Put the parcels on a well-greased baking sheet, and just before baking brush with the remaining butter.Cook at 400℉ for
    20-25 mins, until brown and crispy. 
 

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