Calum Franklin Salmon with Minted Pea and Feta Parcels recipe on Sunday Brunch

Calum Franklin served up tasty Salmon with Minted Pea and Feta Parcels on Sunday Brunch.

The ingredients are: 2 square-cut skinless 250g salmon fillets, 4 filo pastry sheets (20 x 30cm each), 30ml olive oil and 20g sea salt flakes.

For the Minted Pea Puree: 350g frozen peas, thawed, 25g salted butter, melted, 10g mint leaves, picked & roughly chopped, ½ tsp salt and 100g feta.

For Caper Mayonnaise: 40g capers, drained, 10g flat leaf parsley, picked & finely chopped, 100g mayonnaise and 4 lemon cheeks.




See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.

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