Salmon Parcels With Thai Butter

• 125 g butter, softened
• 1 tablespoon Thai red curry paste
• 1 lime, zest of
• 3 -4 tablespoons chopped fresh coriander (cilantro)
• 12 sheets fresh phyllo pastry
• 4 (125 g) salmon fillets, skin removed

1. In a small bowl, mix half the butter with the curry paste, lime zest, and coriander.
2. Season, wrap in cling film, and shape into a log.
3. Chill in the freezer for 20 minutes to firm up.
4. Melt the remaining butter in a small pan over a low heat.
5. Trim the filo to rectangles about 18X26cm.
6. Brush 1 rectangle with butter.
7. Top with another rectange, brush with butter, and finish with a 3rd layer of filo.
8. Place a salmon fillet, skinned side down, in the center of each filo pile.
9. Cut the Thai butter into pieces and put 2 along each fillet.
10. Bring up 2 edges of pastry over the salmon to enclose.
11. Brush the open ends with butter, and fold up and over to seal.
12. Put on a baking sheet and brush with butter.
13. Freeze on baking sheet for 2 hours.
14. Store in freezer bag for up to 2 months.
15. To cook from frozen, preheat oven to 200 degrees C, and heat a baking sheet.
16. Once sheet is hot, put the frozen salmon pastries on the sheet and cook for 25 minutes until golden.

butter, red curry, lime, phyllo pastry, salmon

Taken from www.food.com/recipe/salmon-parcels-with-thai-butter-167394 (may not work)