Ingredients
1 tsp olive oil
1 leek
finely chopped
1 stalk celery
finely chopped
1 clove garlic
1 x 415g can salmon
drained
2 tsp dried dill
¼ cup extra light cream cheese
1 tsp lemon zest
1 egg
lightly beaten
20 filo pastry
oil spray
Allergy Advice
Contains Dairy
Contains Eggs
Contains Fish
Contains Gluten
Equipment
- 1 baking sheet
- 1 baking paper
- 1 non-stick frying pan
Instructions
- 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.
- Cool the vegetables 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 to make 4 large rolls in total.
- Bake for 25-30 minutes until golden and crisp.
Notes
Tip
I say it serves 4-6 people because the sausage rolls are large – one feeds an adult comfortably.
Variation
I’ve used filo pastry to keep the fat content down but if you prefer something with more puff, use reduced-fat puff pastry.
