4 sheets phyllo pastry
4 x 75g salmon fillets, trimmed to matchbox size
12 anchovy fillets, marinated (Boqueron’s: Spanish white anchovies)
4 tsp sour cream
4 tsp fresh dill, chopped
1 tsp lemon juice
½ tsp black pepper, ground sea salt flakes
1 egg yolk, beaten
Vegetable oil for shallow frying
1. On a lightly floured table, lay out a sheet of phyllo pastry
2. Take out a salmon fillet, cut a slit down the middle, not all the way through, and open it up – in other words “butterfly” the salmon so you can “stuff” it.
3. Lay the salmon on the edge of the pastry. Open the cut and lay on the 3 anchovies, 1 teaspoon of sour cream and 1 teaspoon fresh chopped dill. Close up the salmon parcel.
4. On to the top give a squeeze of lemon juice and a sprinkle of black pepper and sea salt flakes.
5. Roll up the salmon and phyllo into a neat parcel. Using a pastry brush coat and seal the parcel with beaten egg yolk.
6. Repeat with other salmon pastillas.
7. Heat the oil in a frying pan and shallow fry the the pastillas until golden. Don’t overcook as you want the salmon still juicy.
2 tbsp olive oil
1 tbsp white wine vinegar
2 tsp honey
Mix all the dressing ingredients together. This is a very simple dressing but it has to be subtle.
1 bottle salmon roe
Salad of choice – we recommend rocket and watercress
Coat the salad leaves with the dressing. Scatter over the salmon roe; top this with the golden pastillas.