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.