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Salmon and spinach parcels

Calories per serving 385.

ingredients

serves 4
4 x 100 g (3 1/2 oz) salmon fillets
150 g (5 1/2 oz) baby spinach leaves
4 teaspoons low fat mayonnaise
8 sheets of filo pastry
25 g (1 oz) polyunsaturated margarine, melted
1 teaspoon poppy seeds
salt and freshly ground black pepper

method

1. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.

2. Rinse the salmon and pat it dry with kitchen paper

3. Place the spinach in a medium saucepan with 2 tablespoons of water and seasoning.

4. Cover and simmer for 2-3 minutes, until the spinach wilts. Drain well.

5. Place a quarter of the spinach over each salmon fillet and top each with a teaspoon of mayonnaise.

6. Sandwich two sheets of filo pastry together with a light brushing of the melted margarine.

7. Place a salmon fillet in the centre and wrap the pastry around it like a parcel. Repeat this process with the rest of the pastry and the remaining three salmon fillets. Brush the tops of the parcels with any remaining margarine and sprinkle with poppy seeds.

8. Bake for 20 minutes, until the pastry is crisp and golden.

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