Salmon and mint briouats

Salmon and mint briouats

By
From
Moorish
Serves
4
Photographer
Mark Roper

Filling

Ingredients

Quantity Ingredient
400g raw salmon, skin removed and minced
1 tablespoon mint leaves, roughly chopped
1 tablespoon coriander leaves, roughly chopped
1 teaspoon dried mint
1 green chilli, seeded, scraped and roughly chopped
2 hard-boiled eggs, roughly chopped
1 tablespoon extra virgin olive oil
a drizzle honey
salt and pepper
6 sheets prepared filo pastry
egg wash, made from 1 egg and 1 teaspoon water
200ml vegetable oil, for shallow-frying

Method

  1. To make the filling, place all the ingredients in a large mixing bowl and combine thoroughly.
  2. To make the briouats, lay a sheet of filo out on the work surface and cut lengthwise into quarters. Each piece will make one briouat. Take one strip and brush along its length with the egg wash. Place one tablespoon of the salmon mixture across the corner at one end of the pastry. Fold this corner up and over on the diagonal to make a triangle shape. Fold the triangle over, and continue in this fashion along the length of the pastry. You should end up with a neat little triangleshaped pastry parcel. Seal any open edges with egg wash. Repeat with the remaining pastry and filling until you have about 24 briouats. At this stage, you can freeze the pastries if you like, but otherwise cook them immediately as the egg wash makes the pastry soggy.
  3. When you are ready to eat, heat the oil in a frying pan or wok and fry the pastries, 3 at a time, until they are golden brown. They will probably take up to 2 minutes on each side. If they seem to be browning too fast, lower the heat, wait a few moments and try again.
  4. Remove the briouats from the oil and drain on kitchen paper before serving. They are very tasty as is, hot from the pan, but are also delicious with a dribble of red or green harissa or tzatziki.
Tags:
Malouf
Greg
Lucy
Moorish
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