Salmon fillet in filo pastry

Name: salmon fillet in filo pastry
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 8 sheet frozen filo pastry; 4 fresh salmon tenderloin; 1 lemon cleaned up; 6 el extra virgin olive oil; 30 g fresh basil; 2 bunch onion; 4 el Greek yoghurt; 3 el mayonnaise; 1 el grated horseradish in pot

A tasty recipe. The main course contains the following ingredients: fish, frozen filo pastry, lemons (scrubbed) and grated horseradish in a pot.

Ingredients

Kitchen Stuff

1 paper towel
4 glass

Directions

Let the filo pastry defrost, place it under a wet tea towel to prevent dehydration. Preheat the oven to 200 ° C.
Rinse the salmon under the cold tap and pat dry with kitchen paper. Rub with pepper and salt and keep separate.
Grate the yellow skin of the lemon and squeeze out the fruit. Mix the grater and 2 tbsp juice with the oil.
Spread 4 sheets of filo pastry and brush thinly with oil. Divide the basil over the filo pastry. Put 4 sheets of filo pastry again and brush thinly with oil.
Place the salmon with the pink side down on it.
Finely chop the spring onions. Mix the rest of the basil with the spring onion, oil and pepper and salt. Divide this over the salmon.
Fold the filo dough close to the salmon upwards to packets. Lay with the closing edge down on the baking sheet and brush thinly with oil.
Put the plate in the middle of the oven and bake the packets in about 25 minutes until golden brown and done.
Stir in a bowl the yogurt with mayonnaise and horseradish into a sauce and add salt and pepper to taste.
Spoon the sauce in the glasses. Garnish with a basil leaf and serve with the salmon packages.