1 packet filo pastry
200g salmon fillet - skinned
1 red onion - finely chopped
2 garlic cloves - crushed
2cm fresh ginger - finely grated
1 fresh red chilli - de-seeded and finely chopped
50g fresh coriander - finely chopped
10ml (1 dessertspoon) olive oil
10ml (1 dessertspoon) fresh lime juice
salt and black pepper
30ml (2 tablespoons) sunflower oil
Heat the oven to 200ºC/400ºF/Gas 6.
Cut the salmon into 1cm cubes and place in a mixing bowl.
Add the onion, garlic, ginger, chilli, coriander, olive oil, lime juice, salt and pepper.
Take one sheet of filo pastry. Brush lightly with sunflower oil.
Place a dessertspoonful of the mixture on the right hand side of the short edge.
Fold the pastry in half, lengthways.
Take the bottom right hand corner and fold diagonally towards the long edge to make a triangle. Continue folding until you reach the end.
Place on a greased baking tray, brush with a little more sunflower oil. Repeat using the remaining sheets of pastry.
Bake for 15 minutes until crisp and golden.
HOT TIP: The filling can be made up to 8 hours in advance and left, covered and refrigerated for the flavours to infuse.
