Categories: April, can be frozen

Ingredients

• 125g butter, softened
• 1 tbsp Thai red curry paste
• finely grated zest of 1 lime
• handful chopped fresh coriander
• 12 sheets fresh filo pastry
• 4 x 125g skinless salmon fillets

Directions

1. In a small bowl, mix half the butter with the curry paste, lime zest and coriander. Season, wrap in cling film and shape into a log. Chill in the freezer for 20 minutes to firm up.

2. Melt the remaining butter in a small pan over a low heat. Trim the filo to rectangles about 18 × 26cm. Brush 1 rectangle with a little butter. Top with another rectangle, brush again with butter and finish with a third filo rectangle. Repeat until you have 4 piles of filo pastry.

3. Place a salmon fillet, skinned side down, in the centre of each filo pile. Cut the Thai butter into discs and put 2 along each fillet. Bring up 2 edges of pastry over the salmon to enclose. Brush the open ends with butter, and fold up and over to seal. Put on a baking sheet and brush with butter.

4. Open-freeze for 2 hours until solid, then store in a food bag, label and freeze for up to 2 months.

5. To cook, preheat the oven to 200˚C/fan 180˚C/gas 6 and put in a baking sheet to heat up. Once hot, put the frozen parcels on the sheet and cook for 25 minutes, until golden. Serve with stir-fried vegetables.

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