Make these delicious flakey filo pockets loaded with Pohutukawa smoked salmon and fresh kale.

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Salmon & Kale Filo Pockets Recipe
Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
 180 g 2 packets smoked salmon
 300 g kale
 ½ cup dill, chopped
 Salt and pepper
 3 tbsp cream cheese
 8 sheets filo pastry, thawed if frozen
 Extra virgin avocado oil
1

Preheat the oven to 200°C. Line a baking tray with baking paper.

2

Slice each piece of salmon into 2 pieces - 4 pieces in total.

3

In a nonstick pan over medium heat, add a teaspoon of oil and add kale leaves. Season with salt and pepper and fry until wilted, about 2-3 minutes. Remove kale from the pan, leave to cool, then press out extra moisture. Stir through dill and cream cheese until well combined. Set aside.

4

Take one sheet of filo pastry and place on a clean work surface. Brush with oil, place a second sheet of filo pastry on top, brush with oil. Repeat until you have 4 sheets stacked. Cut in half lengthwise. Add a piece of salmon to the middle of the pastry and top with a portion of kale mix. Fold filo around salmon into a pouch, then lay the prepared pouch on baking paper, seam side down. Repeat with remaining ingredients to make 4 pouches, then liberally brush with oil.

5

Bake for 12-15 minutes, until the pastry is golden and flakey. Let cool for 5 minutes then serve whilst warm.

Ingredients

 180 g 2 packets smoked salmon
 300 g kale
 ½ cup dill, chopped
 Salt and pepper
 3 tbsp cream cheese
 8 sheets filo pastry, thawed if frozen
 Extra virgin avocado oil

Directions

1

Preheat the oven to 200°C. Line a baking tray with baking paper.

2

Slice each piece of salmon into 2 pieces - 4 pieces in total.

3

In a nonstick pan over medium heat, add a teaspoon of oil and add kale leaves. Season with salt and pepper and fry until wilted, about 2-3 minutes. Remove kale from the pan, leave to cool, then press out extra moisture. Stir through dill and cream cheese until well combined. Set aside.

4

Take one sheet of filo pastry and place on a clean work surface. Brush with oil, place a second sheet of filo pastry on top, brush with oil. Repeat until you have 4 sheets stacked. Cut in half lengthwise. Add a piece of salmon to the middle of the pastry and top with a portion of kale mix. Fold filo around salmon into a pouch, then lay the prepared pouch on baking paper, seam side down. Repeat with remaining ingredients to make 4 pouches, then liberally brush with oil.

5

Bake for 12-15 minutes, until the pastry is golden and flakey. Let cool for 5 minutes then serve whilst warm.

Salmon & Kale Filo Pockets