Healthy salmon sausage rolls

Serves:

4-Jun

Ingredients

• 1 tsp olive oil
• 1 leek, finely chopped
• 1 celery stalk, finely chopped
• 1 garlic clove
•  1 x 415g canned salmon, drained
• 2 tsp dried dill
• 4 tbsp extra light cream cheese
• 1 tsp lemon zest
• 1 egg, lightly beaten
• 20 filo pastry sheets
• oil spray

Method

Pre-heat oven to 220°C (200°C fan-forced) and line a baking sheet with baking paper.

Heat oil in a non-stick frying pan and add leek, celery and garlic with a pinch of salt. Cook on low until vegetables are soft (about 7-8 minutes). Cool slightly. Mix cooled vegetables with remaining ingredients (except pastry), season and mix well to ensure everything is well combined.

Layer 5 filo sheets on top of one another, spraying lightly with oil between layers.

Place one quarter of the salmon mixture on the bottom third of the filo. Roll mixture once then bring in the sides and continue to roll until you have a sausage roll.

Spray sausage roll lightly with oil and place on the baking sheet, seam side down.

Continue with remaining ingredients. Place on the tray.

Bake for 25-30 minutes and serve with a big salad, some crunchy vegetable sticks or your favourite steamed vegetables.

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Serving Suggestions

Note

• I’ve used filo pastry to keep the fat content down but if you prefer something with more puff, use reduced-fat puff pastry.
• I say it serves 4-6 people because the sausage rolls are large – one feeds an adult comfortably. 
• This recipe was created by Jay Rogers for Kidspot, New Zealand's best recipe finder. You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.