20 mins
Kale & Hot Smoked Salmon Filo Pockets
Serves
4
Crispy, golden filo pockets filled with Pōhutukawa hot smoked salmon, creamy herb-flecked kale, and fresh dill. These easy yet elegant parcels come together quickly and make a perfect light meal, lunch, or entertaining dish. Flaky on the outside, rich and savoury on the inside. Simple ingredients, big flavour.
Ingredients
2 packets Aoraki Pōhutukawa Hot Smoked Salmon
300g fresh kale (1 large bunch)
½ cup fresh dill, chopped
Salt and pepper
3 tbsp cream cheese
8 sheets filo pastry, thawed if frozen
Extra virgin avocado oil
Method
Step 1
Preheat the oven to 200°C. Line a baking tray with baking paper.
Step 2
Slice each piece of salmon into 2 pieces - 4 pieces in total.
Step 3
In a nonstick pan over medium heat, add a teaspoon of oil and add kale leaves. Season with salt and pepper and fry until wilted, about 2-3 minutes. Remove kale from the pan, leave to cool, then press out extra moisture. Stir through dill and cream cheese until well combined. Set aside.
Step 4
Take one sheet of filo pastry and place on a clean work surface. Brush with oil, place a second sheet of filo pastry on top, brush with oil. Repeat until you have 4 sheets stacked. Cut in half lengthwise. Add a piece of hot smoked salmon to the middle of the pastry and top with a portion of kale mix. Fold filo around salmon into a pouch, then lay the prepared pouch on baking paper, seam side down. Repeat with remaining ingredients to make 4 pouches, then liberally brush with oil.
Step 5
Bake for 12-15 minutes, until the pastry is golden and flakey. Let cool for 5 minutes then serve whilst warm.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
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Kale & Hot Smoked Salmon Filo Pockets
Hot Smoked
,
Serves
4
20 mins
Crispy, golden filo pockets filled with Pōhutukawa hot smoked salmon, creamy herb-flecked kale, and fresh dill. These easy yet elegant parcels come together quickly and make a perfect light meal, lunch, or entertaining dish. Flaky on the outside, rich and savoury on the inside. Simple ingredients, big flavour.
Ingredients
2 packets Aoraki Pōhutukawa Hot Smoked Salmon
300g fresh kale (1 large bunch)
½ cup fresh dill, chopped
Salt and pepper
3 tbsp cream cheese
8 sheets filo pastry, thawed if frozen
Extra virgin avocado oil
Method
Step 1
Preheat the oven to 200°C. Line a baking tray with baking paper.
Step 2
Slice each piece of salmon into 2 pieces - 4 pieces in total.
Step 3
In a nonstick pan over medium heat, add a teaspoon of oil and add kale leaves. Season with salt and pepper and fry until wilted, about 2-3 minutes. Remove kale from the pan, leave to cool, then press out extra moisture. Stir through dill and cream cheese until well combined. Set aside.
Step 4
Take one sheet of filo pastry and place on a clean work surface. Brush with oil, place a second sheet of filo pastry on top, brush with oil. Repeat until you have 4 sheets stacked. Cut in half lengthwise. Add a piece of hot smoked salmon to the middle of the pastry and top with a portion of kale mix. Fold filo around salmon into a pouch, then lay the prepared pouch on baking paper, seam side down. Repeat with remaining ingredients to make 4 pouches, then liberally brush with oil.
Step 5
Bake for 12-15 minutes, until the pastry is golden and flakey. Let cool for 5 minutes then serve whilst warm.