FESTIVE SALMON PARCEL

GET AHEAD Prepare to end of step 1 up to 1hr ahead. Transfer to a bowl and cover. Keep at room temperature. Complete recipe to serve.

SERVES 6 PREP 15min COOK 20min

Large handful fresh parsley 2 sprigs fresh tarragon

Finely grated zest of 1 lemon 3tbsp olive oil, plus extra to brush 2tbsp flaked almonds

270g pack filo pastry

750g (1lb 10½oz) side of salmon, skinless, small bones removed Lemon wedges, to serve Preheat oven to 200°C (180°C fan) mark 6. Put the parsley, tarragon, lemon zest, oil and some seasoning into a food processor and whizz until well combined but still with some texture. Add the flaked almonds and pulse briefly to break up. On a large baking tray, arrange a single layer of filo sheets into a rough 40.5cm (16in) square (overlapping the sheets in the middle) – it doesn’t matter if the pastry hangs over the sides of the tray. Top with a second layer of filo in the same way. Put the salmon along the centre of the pastry and top with the herb mixture. Brush the top layer of visible pastry with some oil, then pull that layer up and over the salmon, lightly scrunching the pastry into frills. Repeat with the bottom layer of pastry. Use remaining filo to add more frills to the top of the parcel, then brush the frills with a little more oil. Cook for 20min, or until golden. Transfer to a serving board or plate and garnish with the lemon wedges. Serve immediately in slices.