Salmon, Sorrel & Cream Cheese Parcels (Recipe)
I remember a time when salmon was a luxury fish that was usually only seen (and served) at special times of the year, such as Christmas and Easter; it’s VERY accessible to all now, and I happen to think that’s a good thing. However, for me, the seduction of salmon is still there, even though it is a fairly common fish to serve at the family meal table nowadays. Why? Well, I suppose the luxury tag is still firmly fixed in my mind, and I still think of smoked salmon as a treat too……especially hot smoked salmon, which I love. I am glad that salmon is readily available, as it’s a super fish to serve to all the family, and children in particular love it. I DO prefer fresh salmon, but I’m also partial to a bit of tinned salmon, especially when served in the manner of childhood Sunday afternoon tea – mashed with a little white pepper and some malt vinegar, ready for sandwiching between freshly made bread or mum’s bread rolls, or with crisp lettuce leaves.
As you may remember from the other day, and my Healthy Happy Hearts: Low-Calorie Spicy Mexican Fish Wraps Recipe post, I am part of a team of food bloggers who are actively engaged in a project (Healthy Happy Hearts) to eat fish at least twice a week for six weeks with Fish is the Dish. At the end of the six-week trial, we will test our Omega 3 levels to see how it has benefited us all. I should be brimming with Omega 3 oils, as I eat fish at least twice a week anyway, but it will be interesting to see the results. Oily fish, such as salmon, are invaluable when included as part of a healthy diet; packed with vitamins and minerals, and a major source of omega-3 fatty acids, salmon (and other fish) can help to protect against a range of diseases, from cancer to heart disease, depression to arthritis. I just know I LOVE salmon, but it’s comforting to know that it’s also incredibly healthy for me too.
My latest recipe for this project are these elegant and yet very simple Salmon, Sorrel and Cream Cheese Parcels. Easy to make, with fresh sorrel, chives, cream cheese and wrapped in low-fat filo pastry with a poppy-seed topping, these delectable little fish pies are suitable for a formal dinner party as well as the family tea-table. I have sorrel growing in my garden and it is easy to forage too, but, if you are nervous about foraging for it and you don’t have any in your garden, then you can use chard or spinach leaves in its place. If you want to cut back on the calories, then a low-fat cream cheese can be used, although I am not a lover of low-fat cream cheese, as it has a chalky texture and taste, but it DOES work in these parcels.
These parcels can be made ahead of time, and then frozen until you need to cook them; make sure they are well wrapped in cling film when you defrost them though, as the filo pastry has a tendency to dry out and crack. You can also make these with tinned salmon, and I have made smaller versions for Christmas with tinned salmon, almost like little “sausage” fish rolls. The sorrel can be omitted when you make them this way, and you can also use puff pastry in place of filo pastry. I hope that you enjoy these salmon parcels if you make them, and all that is needed to accompany them are some steamed parsley potatoes and minted garden peas. Have a very happy Fishy Friday, and I will see you over the weekend with some more new recipes. Karen
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