Salmon en Croute with Cucumber, Yoghurt & Horseradish


4 sheets filo pastry

100g butter, melted

4 skinless salmon steaks

150-160g 2 eggs, hard boiled (whites and yolks grated separately)

200g baby spinach, wilted


For the dip:

250g FAGE Total 2%

Half cucumber, peeled into ribbons

1 tsp horseradish

Salt & Pepper to taste

  1. Brush the sheets of filo pastry with butter.
  2. Place the salmon at one end of the pastry and add a layer of grated egg white on top. Follow with a layer of spinach and finally a layer of grated egg yolk.
  3. Fold over the sides and roll the salmon up in the filo to make a neat parcel. Use the melted butter to stick the filo together.
  4. Lay a sheet of parchment paper on top of a baking tray and place the salmon parcels on top. Brush with more butter and bake in a pre heated oven (200°C / 400°F / Gas Mark 6) for approximately 10 minutes, until golden brown.
  5. To make the dip, shave the sides of the cucumber to make ribbons, discarding the middle section containing seeds.
  6. Fold the cucumber into the TOTAL Yoghurt and horseradish and season to taste.