|Canned pink salmon/Red salmon||3 1⁄2 Ounce (90 Grams)|
|Chopped fresh coriander||15 Milliliter|
|Spring onions||4 , finely chopped|
|Filo pastry sheet||4|
|Sunflower oil||1 Teaspoon (For Brushing)|
|Spring onions||1⁄3 Cup (4.8 tbs) (To Serve)|
|Salad leaves||1⁄3 Cup (4.8 tbs) (To Serve)|
1. Preheat the oven to 200°C/400°F/ Gas 6. Lightly oil a baking sheet. Drain the salmon, discarding any skin and bones, then place in a bowl.
2. Flake the salmon with a fork and mix with the fresh coriander and spring onions.
3. Place a single sheet of filo pastry on a work surface and brush lightly with oil. Place another sheet on top. Cut into six squares, about 10 cm / 4 in. Repeat with the remaining pastry, to make 12 squares.
4. Place a spoonful of the salmon mixture on to each square. Brush the edges of the pastry with oil, then draw together, pressing to seal. Place the pastries on a baking sheet and bake for 12—15 minutes, until golden. Serve warm, with spring onions and salad.