Salmon filo spiral

You are here:

Print to PDF

[X]

Print recipe

Salmon filo spiral

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

6 portion(s)

Salmon filo spiral

10 g fresh flat-leaf parsley, leaves only
1/4-1/2 red chilli
130 g fresh baby spinach, leaves only
250 g cream cheese, cut into pieces
20 g lemon juice (approx. 1/2 lemon)
1 tsp sea salt
100 g pecan nuts, roasted
300 g fresh boneless skinless salmon fillet, cut into pieces
12 sheets filo pastry, plus extra as needed
180 g butter, melted, for brushing

Add to shopping list

6
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
1st main course Main course Baking Creative Dinner Lunch Everyday Fish dish Pastry Pie, quiche

Recipe's preparation

Preheat oven to 200°C. Place a long piece of baking paper (130 cm) on top of your work surface.

Place parsley and chilli into mixing bowl and chop 2 sec/speed 6. Scrape down sides of mixing bowl with spatula and chop 2 sec/speed 6. Scrape down sides of mixing bowl with spatula.

Add spinach, cream cheese, lemon juice and salt and mix 10 sec/speed 6, with aid of spatula. Scrape down sides of mixing bowl with spatula.

Add pecans and salmon and mix 5 sec/speed 5.

Working as quickly as possible so the pastry does not dry out, lay 3 sheets of filo pastry end-to-end along baking paper and brush generously with melted butter. Lay another 3 sheets of filo pastry on top of the first layer and brush with melted butter. Repeat layering process with 2 more layers, brushing generously with butter after each layer (using all 12 sheets of filo).

Evenly distribute salmon mixture along one of the long sides of the pastry sheets. Brush the remaining exposed pastry with butter, then carefully roll pastry into a large sausage shape to encase the filling. Coil the pastry into a round snail shape, brushing with additional butter as needed, then transfer to a flat baking tray (30 x 40 cm) lined with baking paper.

Patch up any breaks in the pastry with small pieces of filo and melted butter.

Bake for 30-40 minutes (200°C) or until pastry is golden and crispy. Cut into wedges and serve hot.

Accessories you need

Spatula TM5/TM6
buy now

Tip

Serve salmon filo spiral with a simple garden and herb salad.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.