What would we do without Marlborough salmon? Smothered with creme fraiche and sweetened with a touch of local Marlborough-produced honey, this dish is simple and ideal when entertaining.

Ingredients

• 500 grams salmon (no bones and skin)
• 1 spring onion, trimmed and chopped
• 1 tablespoon wholeseed mustard
• 2 tablespoons mild honey
• 2 tablespoons sour cream or creme fraiche
• 125 grams soft blue chese
• 12 sheets filo pastry
• ½ cup melted butter

Method

1. Cut the salmon into chunks, about 2-3cm size pieces.
2. In a bowl, toss together the salmon, spring onion, mustard, honey, sour cream and blue cheese.
3. Take one sheet of filo pastry and brush it liberally with butter. Place another sheet on top of it.
4. Take a large spoonful of salmon mixture (about 1/6th) and place in the corner of the sheet. Fold up as you would a butcher's parcel, with join underneath.
5. Place on a greased baking tray. Repeat with the remaining filo and butter. Brush the top of each parcel with butter. Using scissors or a sharp knife, make shallow slits in the top of the parcels. Don't cut all the way through. The salmon can be prepared in advance to this stage and refrigerated. Allow 15 minutes at room temperature before cooking.
6. Bake at 200ºC for 15 minutes. Serve hot with fresh green vegetables and mashed potatoes.

Cooks Tips

The salmon can be prepared in advanced to point 5 and refrigerated . Allow 15 minutes at room temperature before cooking. This means you can cook the salmon in time to be sitting down with guests for a main course.