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Crispy salmon parcels

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Origin of dish:  Spain
Type of cooking:  Oven
 
Preparation time: 20 minutes
Cooking time: 10 minutes
 
Ingredients (serves 4):


Method:

Chop the oil and ginger. Prepare the marinade in a bowl: mix the garlic, ginger, soya sauce, oil, Worcestershire sauce and pepper (you don't need to add salt as the soya sauce is already salty enough).

Cut the salmon fillet into small 1cm cubes.

Pour the marinade into a hollow dish with the salmon cubes. Cover with cling film and refrigerate for 2 hours.

Preheat the oven to 200°C (Gas Mark 6/7).

Place two pastry sheets on top of each other. Brush with oil then turn them over. Space out six spoonfuls of the salmon marinade on top of the sheets and cut six rectangles around these spoonfuls. Roll the pastry up and twist the edges of the pastry to form a "parcel".

Place them on a baking tray and bake for 5 to 8 minutes, until they're golden. Serve at once!
Advice: This way of cooking the salmon leaves it pink in the middle and not dry at all. You can also make tuna or trout "parcels" using the same method. If you're struggling to form the parcels, try closing them up with a chive sprig.

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