Sluttishly Savoury: Gift-Wrapped Salmon

Filo is my most favourite pastry. No, you can't use it to make a tart or a pie, but you can wrap your dinner in it and give yourself a lovely present on a plate. Salmon wrapped in filo not only looks elegant but is simple, speedy and healthy, plus the pastry keeps in all the lovely salmon juices. You end up with beautifully cooked fish that releases a delicious puff of steam when you cut into it.

Filo is delicate, so take your time when brushing it with melted butter or it'll tear. Dabbing it on with a pastry brush worked best. Use olive oil if, like me, you're not a butter fan.

Experiment with the vegetables and spices you add to the salmon - keep them fresh and light - to create your perfect dinner.

Gift-Wrapped Salmon (makes 2)

You will need

• 2 chunky fillets of salmon
• 4 sheets of filo pastry
• 100g butter, melted
  
• 2.5cm fresh ginger, grated
• 1 clove garlic, crushed
• 2 shallots, finely chopped
  
• 1/2 green chilli, seeded and finely chopped
• 1 tbsp fresh coriander, finely chopped
• 1 lemon, zest and juice

Make it!

1. Preheat the oven to 200C/400F/gas mark 6.
   
2. Mix together the ginger, garlic, shallots, chilli, coriander, lemon zest and juice in a small bowl.
3. Take one sheet of filo pastry and lightly brush all over with the melted butter. Lay another sheet on top and brush this with butter too. Place the salmon near one end, season it and spread half the ginger-shallot-etc mixture on top.
4. Fold the short end of the pastry over the salmon. Fold in the long ends and roll the salmon over until well wrapped. Trim off any excess filo (you don't want to be eating great mouthfuls of pastry with every bite).
5. Repeat with the other salmon fillet, then brush both with butter and place on a lightly greased baking tray. Pop in the oven for around 20 minutes until the pastry is golden-brown.
6. Serve with a green salad or some new potatoes.