Shake up your salmon dish by serving this low calorie salmon en croute for £2.19 per serving. It’s not as complicated as it looks, taking only 1 hour to cook!

 

YOU WILL NEED

3 tbsp olive oil

2 large shallots , finely chopped

140g chestnut mushrooms, finely chopped

3 garlic cloves , finely chopped

juice ½ lemon

100g packet watercress , chopped

2 tbsp snipped dill

1 tbsp snipped chives

2½ tbsp half fat crème fraîche

6 sheets filo pastry each about 38 x 30cm (125g total weight)

2 x 350g skinned salmon fillets

 

Serves: 6

Prep time: 30 mins

Cooking time: 30 mins

Cost per serving: £2.19

Calories per serving: 331

 

HOW TO DO IT

1. Pre heat the oven to 200C/gas 6. Line a baking sheet with baking parchment. Heat 2 tbsp of the oil in a large non-stick frying pan. Tip in the shallots and fry to soften, then add the mushrooms and garlic, stir-fry over a high heat. Pour in the lemon juice. Remove from the heat, then stir in the watercress so it wilts in the warmth from the pan. Stir in the dill and chives.

2. When the mushroom mix is cool, stir in the crème fraîche. Lay one of the filo sheets on the worktop with the short end facing you. Brush all over with a little of the remaining oil. Layer up 4 more of the filo sheets in the same way, brushing each with a little of the oil.

3. Lay one of the salmon fillets, skin-side up, across the width of the filo, positioning it about one-third of the way up. Spoon and spread the cooled mushroom mix over the top of the fillet. Lay the other salmon fillet on top, skin-side down. Fold the short end of pastry nearest to you over the salmon, then bring the other end over to completely enclose the salmon, lifting it so the join can tuck under it. Fold both pastry ends over as neatly as you can.

4. Brush the outside with a bit more of the remaining oil. Scrunch up the last sheet of filo, pressing it lightly on top in big folds, then carefully brush with the last of the oil. Bake the salmon parcel for 25 mins until the pastry is crisp and golden. Check while it cooks and if the top starts to brown too quickly, lay a sheet of foil very loosely over it. Remove from the oven, slice and enjoy!

 

Pssst! For a guilt-free pudding, try baking our low calorie lemon drizzle cake  it’s only 175 cals per scrummy slice!