Method:-

• Mix the dill, salt, pepper and lemon juice to make Dill Butter. Cover with clingfilm and set aside.
• For the purée, in a non-stick deep frying pan melt half the butter until hot and foaming. Add the spring onions and cook until softened. Add the peas, caster sugar, stock and remaining butter, place a circle of greaseproof paper over the top and allow to sweat for about 3 minutes.
• Remove the paper and add the watercress and allow to cook for a further minute, or until all the liquid has evaporated. Place in a food processor and blend until slightly smooth - you still want a little texture in the mixture. Set aside until ready to use.
• Cut the salmon fillet into two equal portions and then slice each portion in half. Trim into a square and again cut it horizontally to make 8 pieces. Season with a little salt and black pepper.
• Prepare the filo pastry. For each parcel you will need 2 sheets. Brush one sheet with melted butter. Place another sheet on top and turn the two over. Brush new top sheet with melted butter.
• Place a spoonful of the pea purée on to the filo pastry, top with one piece of prepared salmon fillet, spread on a little dill butter and then top with second piece of salmon followed by a little more dill butter. Season. Gather the sides of the filo pastry together and twist to form a purse shape.
• Lightly brush the main part of the salmon filo parcels with melted butter and then place the parcels into the refrigerator until ready to use- this allows the butter to set on the pastry so it keeps its shape.
• Preheat the oven to Gas 6 and cook for 12 minutes or until the pastry is golden. Serve on a bed of the remaining pea and watercress purée and a sprinkling of chopped dill with new potatoes.

Note:-

C.Mict07