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Salmon Leaves

ingredients

serves 4
1 lb (450 g) fresh salmon
2/3 cup (150 ml) 1/4 pt dry white wine
1 onion, finely chopped
1 bayleaf
3/4 stick (6 Tbsp) 3 oz (75 g) butter
3 tbls (25 g) 1 oz plain flour (All purpose)
450 ml (3/4 pint) fresh milk
1 1/2 teaspoons fresh tarragon
grated rind of 1 lemon
65 ml (2 1/2 fl oz) soured cream
8 oz (225 g) filo pastry

method

1. Gently poach the salmon in wine for 5 minutes. Drain off the juices and reserve. Skin, bone and flake the fish.

2. Saute the onion and bayleaf in 25 g (1 oz) of the butter until soft. Stir in the flour and cook for 1 minute. Gradually add the milk, stirring continuously, heat gently until the sauce boils, thickens and is smooth. Mix in the tarragon and lemon rind. Simmer gently for 5 minutes. Remove the bayleaf.

3. Fold the soured cream into the sauce with the flaked fish and reserved juice.

4. Melt the remaining butter and use to brush the sides and bottom of a square tin.

5. Place a third of the filo sheets over the bottom and sides of the dish, brushing with melted butter.

6. Alternate the salmon mixture and pastry finishing with the pastry. Brush with butter.

7. Bake at 180°C (350°F) Mark 4 for 40-45 minutes until the pastry is golden.

8. Serve with new potatoes and green beans.

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