Smoked Trout and Ricotta Filo Parcels
The recipe this week is one of my favourites. It is a nice treat for those watching their sugar intake. It has the taste of something rich and decadent, but is not too bad for you, in moderation. If you don’t have access to smoked trout, please use salmon.
- 1 teaspoon olive oil
- 1/2 onion, diced
- 1 clove garlic, crushed (optional)
- 1 tablespoon stock or water
- 300g smoked trout or salmon. Removed from skin and break up, checking for bones.
- 3/4 cup ricotta or cottage cheese
- 1/4 cup low fat natural yoghurt
- 1 egg
- 1 teaspoon dried dill tips
- 2 teaspoons lemon juice
- Pepper to taste
- 12 sheets filo pastry
- olive oil for brushing
Preheat oven to 190 C. Heat oil in a large pan, add onion and garlic, and cook for 2-3 minutes or until onion is soft.
Transfer to a bowl and allow to cool for 10 minutes. Add the cheese, yoghurt, egg, dill, juice and pepper and stir well to combine. Add smoked trout and gently combine.
Lay two sheets of filo pastry on a clean board. (Cover the rest with a damp towel to prevent them from drying out.)
Brush lightly with olive oil. Place 1/6 of the mixture on one end of the pastry leaving a 2-3cm border on each side. Fold into desired shape. Brush with a little extra olive oil. Repeat with remaining pastry and filling.
Place parcels on a lightly oiled or paper lined baking tray and bake for 15-20 minutes or until golden brown and crisp. Serve with a fresh salad and a light dressing.