Mughlai (Delhi & Lahore)
Salmon Korma Phyllo Rollups
A South Asian korma of salmon and phyllo pastry, baked in the oven.
30 min · Serves 2 · Easy
2
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 20 min · 30 min total
- easy
- 1
Preheat oven to 400 degrees. Divide sheets of phyllo pastry into two stacks of two sheets each on top of each other.
- 2
Brush each stack of phyllo with a bit of olive oil. Place one salmon fillet on each of the phyllo sheets so that they about half a fillet's length away from the end of the pastry sheets.
- 3
Smear one tablespoon of korma paste onto the top of each salmon fillet. Fold the end of the phyllo sheet that is nearest the salmon over to cover the fish and tuck the sides in and then roll up.
- 4
Put onto a lined baking tray and brush tops of rollups with remaining olive oil. Bake for about 20 minutes or until the pastry is golden and crisped up.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
