Winter still had its grip on London when we stepped into The Cinnamon Club. How lovely then, to be greeted with a warm welcome in the shape of smiling staff and two elegant cinnamon bellinis.
Perfect for serving up as the centrepiece of a main course, or rustling up for an indulgent snack with a good helping of Tracklements Thai Jelly.
4 x boned salmon fillets
1 x pack ready-made filo pastry
1 x jar Tracklements Thai Jelly
Melted butter for coating pastry
Preheat the oven to 200°C/400oF/gas mark 6. Spread a dessertspoon of Thai Jelly on top of each salmon fillet. For each piece of salmon, brush 3 sheets of pastry with melted butter. Wrap the salmon in the pastry (butter-side in), making sure that the join is at the bottom. Wrap another buttered piece of filo pastry round each piece of salmon, scrunching the pastry at the top to create decorative frills. Brush the top with a little more butter and bake in the oven for 15 minutes. Serve with crunchy salad, new potatoes and more of Tracklements Thai Jelly.
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