Smoked salmon and ginger wrapped in phyllo pastry – these are Chinese spring rolls with a difference. They are perfect for your Easter brunch or buffet, or as a starter.

Makes 10 – 15 rolls

Ingredients:

8oz / 250g Burren smoked Irish salmon, finely diced
3 tabsp chopped coriander (cilantro)
4 spring onions (scallions) finely chopped
1 tabsp good mayonnaise
2 tabsp fresh ginger, peeled and grated (or use a good quality ready prepared ginger)
a pinch Chinese 5 spice powder
5 sheets phyllo pastry
melted butter
soy sauce

Method:

Preheat the oven to 220°C / gas mark 7. Line a baking sheet with non-stick baking paper.
In a bowl mix the salmon, the coriander, spring onions, mayonnaise, the ginger and the Chinese 5 spices together.

Lay out the phyllo pastry sheets and cut into 2 or 3 strips width wise.
Tip: Keep the unused pastry strips under a damp tea towel or they will become brittle and unworkable.

Place about 1 teaspoon of the salmon mixture at the end of each strip, fold in the sides and roll up into a cigar shape.

Place each roll onto the baking sheet, brush with melted butter and bake for 3 to 5 minutes or until golden brown.

Serve with a bowl of soy sauce or other dips.

Click here to download the recipe.