|25g Benecol® Olive Spread|
|250g mushrooms, sliced|
|1 clove garlic, crushed|
|1 tbsp chopped parsley|
|1 tbsp chopped dill|
|finely grated zest of 1 lemon, wedges to serve|
|25g Benecol® Buttery Taste Spread, melted|
|6 x 25g sheets filo pastry|
|4 x 110g pieces skinless salmon fillet|
|2 tsp sesame seeds|
|Salad to serve|
Salmon en croute
Get your omega three intake with this dish.
One serving gives you one of your 2-3 daily serving of Plant Stanols.
- Preheat the oven to Gas Mark 6/200C/fan oven 180C. Melt the Benecol® Olive Spread in a frying pan. Add the mushrooms and cook, stirring occasionally for 7-8 minutes until the mushrooms have released their juices and are beginning to brown. Add the garlic and cook for another minute. Remove from the heat and stir in the herbs, lemon zest and a little seasoning then set aside to cool slightly.
- Brush a baking sheet with some of the melted Benecol® Buttery Taste Spread. Divide the sheets in half to create 12 squares. Brush 3 squares with Buttery Taste Spread and stack them on top of each other. Spread a spoonful of the mushroom mixture down the middle, top with a piece of salmon and fold up to form a parcel tucking the ends under to seal. Repeat to make 3 more and place on the baking sheet. Brush them all over with the remaining Buttery Taste Spread and sprinkle over the sesame seeds. Bake for 20-25 minutes until golden and the salmon is cooked through.
- If you prefer, make one large parcel and slice to serve.