- 20 g butter
- 2 spring onions - thinly sliced
- 1 small red capsicum - finely chopped
- 2 tablespoon plain flour
- 1/4 cup milk
- 1/2 cup cream
- 1 tablespoon lemon juice
- 1 tablespoon capers- rinsed
- 30g baby spinach
- 400g can red salmon - drained and flaked
- 4 sheets filo pastry
- 50g butter - melted
Heat up the 20g of butter. Saute the onion and capsicum until onions softens. Add flour, cook stirring until mixture bubbles, gradually combined milk and cream. Stir until mixture boils and thickens. Remove from heat, stir in salmon, capers, juice and spinach.
Preheat the oven to 200C. Brush one side of the filo pastry with the melted butter. Fold in lengthways. Place 1/4 of the salmon mixture at te bottom of the narrow edge of the filo, leaving 1cm border. Fold opposite corner of filo diagonally across filling to form a triangle... continue folding until the end of the filo. Place the triangle on the baking tray, seam downwards. Brush traingles with remaining butter. Bake uncovered for 10 minutes or until lightly brown. Serve with salad.
~AWW - midweek