Totally amazing…thats all I can say. I had been thinking about this idea for a while and then saw a similar spiral technique on a TV show (which now escapes me)…so finally got my stuff together and did it. I’m thinking this has taken out the Recipe Hall of Fame for me…give it a go and let me know what you think.
I am hoping these instructions translate into 'yum' for you and work! I am doing this again over the weekend, kind of impressive for a crowd...what do you cook to impress?
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 Handful parsley leaves
- Enough salad greens to fill TM bowl
- 250 Grams cream cheese
- 1 lemon, juice
- 100 Grams toasted pecans
- 300 Grams smoked salmon/trout steaks (I used chilli crusted)
- 9 sheets of filo pastry
- 200 Grams Butter (approx) melted BUY
Preheat oven to 200°C.
Line a long bench with baking paper.
Place parsley into Thermomix bowl and chop 2 sec/speed 6.
Add greens, cream cheese, and lemon juice.
Mix 6 sec/speed 6. Add pecans and half the salmon. Mix 3 sec/speed 4.
Lay 3 sheets of filo end to end along the paper. Brush liberally with melted butter. Repeat with remaining pastry sheets so that you have 3 layers.
Place the salmon mix along one side of the pastry and break the remaining salmon along the top. Carefully roll into large sausage shape, encasing the filling. Coil the pastry into shape and transfer to a flat baking sheet.
Brush with more butter and patch any breaks in the pastry with additional small pieces of filo as needed. (Filling must be completely covered.)
Bake for 20-25 minutes until golden and pastry crispy.
Serve hot in wedges with garden salad.